Friday, May 22: Pizza with Pesto, Fresh Tomatoes, and Mozzarella

Continuing our Friday night pizza tradition! Homemade dough, pesto, mozz, and fresh tomatoes. Plus the first Aperol/Campari spritzes of the season (which we drank out of portable coffee mugs in our new lawn chairs in a nearby school yard, basking in the sun and 80 degree weather!). Happy weekend :)

(See original pizza dough recipe here, or my version below. Note: For the flour, I did a total of 2 cups of AP flour and 1 cup white whole wheat flour.)

In a large bowl, stir together 1 cup + 2 TB warm water (100-110 degrees), 3 tsp active dry yeast, 1 TB honey, and 1 TB olive oil. Let sit until foamy (about 10 minutes), then add in 2 1/2 cups flour and 1 tsp salt, stirring with a spoon until the dough comes together but is still sticky. Turn out dough onto a floured surface, then work in an additional 1/2 cup flour (a bit at a time), kneading it for a few minutes until the flour is incorporated and the dough becomes a smooth ball. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

When you’re ready to bake the pizza, preheat oven to 450 degrees. Punch down the dough and dump it onto a half sheet pan (approx 18” x 13”) that you’ve brushed with olive oil. Using your hands, push and stretch the dough to fill the pan. Brush dough with olive oil, then cover and let rest for about 10 minutes. Sprinkle dough with some grated parm or pecorino, then spread with pesto (I used a 6.3 ounce refrigerated tub). Cover with shredded mozzarella and top with fresh tomato slices. Place in oven and bake for 20-25 minutes, or until crust is golden and cheese is melted and starting to brown and bubble! (Note: I was planning on drizzling pizza with honey once it came out of the oven, taking a cue from one of my favorite pizzas back when I lived in Raleigh, but I totally forgot!! If you’re curious about this combo, I encourage you to try it!)