Title: Pesto Pizza Bread
Categories: Bread Pizza
Yield: 4 Servings
| PIZZA DOUGH |
| 2 1/2 | c | Flour |
| 1 | pk | Dry Yeast |
| 1/2 | ts | Salt |
| 2/3 | c | Water - 120 to 130 degrees |
| 1 | tb | Olive Oil |
| 1 | tb | Honey |
| | | Egg wash |
| PESTO SAUCE |
| 2 | c | Tightly packed fresh basil leaves |
| 1/2 | c | Oil olive |
| 1/3 | c | Pine nuts |
| 1 | lg | Clove garlic or to taste |
| 1/2 | ts | Freshly ground pepper |
| 1 | ts | Salt |
| 2 | oz | Freshly grated imported parmesan cheese |
| 1 | oz | Freshly grated pecorino romano cheese |
For sauce: combine first 6 ingredients in processor or blender and puree,
stopping machine as necessary to scape down sides of container. Pour into
bowl. Stir in cheeses, cover and refrigerate. Flavor is better if cheese
are grated and added just before using. For bread: Grease two 14 inch pizza
pans or heavy baking sheets and sprinkle with cornmeal. Oil large micing
bowl and set aside. Pour warm water into another large bowl. Add yeast and
honey and stir until dissolved. Let Mixture stand until formy, about 10
minutes. Stir in oil and salt. Mix in flour 1/2 cup at a time and knead
until dough is smooth, shiney and elastic. Transfer to oiled bowl and let
double in size. Punch down and knead briefly. Let rest 5 minutes. Shape
into two pizza pies. Pinching up crusts to form a rim. Brush twice with egg
wash. Divide pesto between each crust. Let stand for 30 minutes. Preheat
oven 400 degrees. Bake until crusts are golden brown, about 20 to 30
minutes. Let stand 5 minutes before cutting into wedges. For variation,
arrange slices of fontina, bel paese, mozzarella or provolone cheese over
pesto sauce before baking.