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1
For Sauce.
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2
Combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container; pour into bowl.
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3
Stir in cheeses, cover and refrigerate.
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4
(Flavor is better if cheeses are grated and added just before using.).
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5
For Bread.
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6
Grease two 14-inch pizza pans or heavy bottomed baking sheets and sprinkle with cornmeal.
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7
Oil large mixing bowl and set aside.
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8
Pour 2/3 cup warm water into another large bowl.
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9
Add yeast and sugar and stir until disolved.
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10
Let mixture stand until foamy, about 10 minutes.
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11
Stir in remaining water with olive oil and salt.
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12
Mix in about 5 cups of flour, 1 cup at a time, beating well with wooden spoon after each addition, until dough comes away from sides of bowl.
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13
Sprinkle work surface with 1/2 cup remaining flour.
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14
Turn dough out onto surface and knead until dough is smooth, shiny and elastic, about 10 minutes.
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15
Transfer dough to oiled bowl, turning to coat all surfaces.
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16
Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
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17
Punch dough down, turn out onto floured surface and knead briefly into ball.
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18
Return to bowl, cover with towel and let stand in warm, draft-free area until doubled again, about 1 1/2 hours.
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19
Punch dough down;.turn out onto lightly floured surface.
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20
Divide dough in half;roll or pat each half into 14-inch circle.
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21
Transfer to prepared pans.
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22
Pinch up edges of dough to form shallow rim.
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23
Brush twice with egg mixture.
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24
Divide Pesto Sauce evenly between crusts.
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25
Let stand in warm, draft-free area for approximately 30 minutes.
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26
Preheat oven to 400 degrees.
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27
Bake until crusts are golden brown,about 20 to 30 minutes.
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28
Let stand 5 minutes before cutting into wedges.
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29
Bread may be wrapped in foil and refrigerated for several hours after baking and cooling. To reheat, sprinkle with a little water, wrap in foil and warm in 400 degree oven for 10 minutes.
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30
For variations,arrange slices of Fontina, Bel Paese, mozarella or provalone cheese over Pesto Sauce before baking.
