Flatbread Pizza with Parsley Pesto Sauce


Prep: 30 mins | Idle: 1 hour 15 mins | Cook: 12 mins | Yield: 6 servings


Ingredients: 

~Flatbread-Style Pizza w/ Parsley Pesto~

Pizza Crust:
1 package active dry instant yeast
1 tablespoon sugar
1 cup luke warm water
1/2 tablespoon salt
4 tablespoons extra-virgin olive oil
3 cups 00 flour, and more for dusting

Toppings:
1/2 cup pitted black olives, sliced
1/2 cup pimiento-stuffed green olives
5 gloves garlic
1 tablespoon capers
3/4 cup Italian fresh parsley
1 teaspoon fresh (or dry) oregano leaves
1/4 cup extra-virgin olive oil
1 medium size eggplant, chopped
1/2 cup fresh mushroom, chopped
1/2 cup diced pineapple, drained
1/2 cup roasted red bell pepper, chopped
1/2 cup pepperoncini peppers, sliced, optional
1 cup freshly grated Parmesan cheese
1/2 cup crumbled chèvre (goat) cheese

Directions:

Preheat the oven to 400º F.

For pizza crust; In a large bowl, combine the yeast, sugar and water, using hand/stand electric mixer stir until well dissolve. Let the dough mixture stand until the yeast starts to form, about 5-10 minutes.

Turn the mixer on low speed, add the salt and 2 tablespoons olive oil. Add the flour a little at a time, keep mixing until well incorporated. If sticky, add more flour, continue mixing until the dough forms into a ball, about 5-8 minutes. Put the dough out into a floured surface and knead over until it’s smooth and elastic. Form the dough into round and place into a slightly oiled bowl. Cover with plastic wrap and let it set for about an hour.

When the dough is domed and spongy, turn it out onto a floured counter or board. Roll and stretch into  a cylinder and divide  it   into 3 pieces. Cover and let it set for another 10 minutes. Roll out a piece of dough into a 12-inch circle and about 1/8-inch thin. Lay pizza dough onto a non-stick pizza pan and bake for  8 – 12 minutes or until light golden brown.

For Pesto Sauce; Using food processor or blender, place olives, garlic, capers, parsley, oregano and oil. Process until well blended/pureed.  On a pre-baked crust, top evenly with all the remaining ingredients and bake for 8-12 minutes, or until light golden brown. Serve (with salad or anything of your choice).

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