Pesto Veggie Pizza

Name: Pesto Veggie Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 package Active Yeast (1 packet active dry yeast); 1 cup Water (1 cup warm water); 1 tbsp Honey (1 TBSP Honey); 2 ¾ cup All-Purpose Flour (2¾ cups flour, divided); 2 tsp Table Salt (2 TSP Salt); 2 tsp Garlic Powder (2 TSP Garlic Powder); 2 tsp Onion Powder (2 TSP Onion Powder); 2 tbsp Olive Oil (2 TBSP Olive Oil); ¼ cup Cornmeal (¼ cup cornmeal); ½ jar Tomato Sauce (½ jar tomato sauce); 1 ½ cup Mozzarella Cheese (1½ cups shredded mozzarella cheese); 1 cup Cheddar Cheese (1 cup shredded cheddar mozzarella cheese); 4 tbsp Pesto (4 TBSP Pesto); 1 piece Bell Pepper (1 bell pepper, diced into bite sized pieces); 3 pieces Vine Ripened Tomato (3 tomatoes, thinly sliced); ¼ piece Red Onion (¼ red onion); 1 ½ oz Black Olives (1.5 oz black olives); ¼ cup Parmesan Cheese (¼ cup shredded Parmesan)

40 minMediterranean

Servings4

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Pescatarian

Ingredients

For 4 servings

Active Yeast1 package · 1 packet active dry yeast
Water1 cup · 1 cup warm water
Honey1 tbsp · 1 TBSP Honey
All-Purpose Flour2 ¾ cup · 2¾ cups flour, divided
Table Salt2 tsp · 2 TSP Salt
Garlic Powder2 tsp · 2 TSP Garlic Powder
Onion Powder2 tsp · 2 TSP Onion Powder
Olive Oil2 tbsp · 2 TBSP Olive Oil
Cornmeal¼ cup · ¼ cup cornmeal
Tomato Sauce½ jar · ½ jar tomato sauce
Mozzarella Cheese1 ½ cup · 1½ cups shredded mozzarella cheese
Cheddar Cheese1 cup · 1 cup shredded cheddar mozzarella cheese
Pesto4 tbsp · 4 TBSP Pesto
Bell Pepper1 piece · 1 bell pepper, diced into bite sized pieces
Vine Ripened Tomato3 pieces · 3 tomatoes, thinly sliced
Red Onion¼ piece · ¼ red onion
Black Olives1 ½ oz · 1.5 oz black olives
Parmesan Cheese¼ cup · ¼ cup shredded Parmesan

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Steps

1Make the dough.
2Mix the yeast with the water and honey in a large bowl.
3Let sit for 5-10 minutes until the yeast mixture becomes fluffy. Then add 1 cups of flour to the yeast mixture and mix together.
4Then slowly add 1 more cup of flour to the mixture.
5Combine till a dough is formed. Turn out dough onto a floured surface. Knead the dough with the heel of your hand, then pull forward and repeat. Continue, while slowly adding the last cup of of flour to the dough. Kneading should take about 5 minutes and dough should be very slightly sticky. Make sure not to over knead.
6Place dough in a large greased bowl and cover with plastic wrap.
7Place bowl in a place with no drafts, such as the microwave or a cold oven.
8Let sit until dough rises in size, about 3-4 hours.
9Once ready to make pizza, preheat oven to 450 degrees Fahrenheit. On a large rimmed baking sheet, sprinkle cornmeal evenly over the bottom of the pan.
10Place dough on baking sheet and with fingers gently spread the dough to the size of the pan.
11Using a spoon, spread the pasta sauce evenly over the dough, leaving a wide berth around the edges.
12Add dollops of pesto to the pizza.
13Sprinkle mozzarella and cheddar cheese over the pizza. Evenly place bell pepper, red onion and olives on pizza.
14Sprinkle Parmesan cheese over the top.
15Place in oven and cook for 15 minutes, rotating way through. Crust should be golden brown and cheese should be bubbling.
16Top the pizza with fresh tomatoes.
17Serve and enjoy.