Bake Time: 15 mins | Yield: 6 servings
- ½ cup Homemade pizza sauce, Exquisite Pizza Sauce
- 3 (8 x 10) Flatbread wraps
- 1 medium red onion, thinly ring-sliced
- 1 ½ medium tomatoes, thinly sliced
- 2 medium jalapeños, thinly sliced
- 3 tablespoons diced red bell pepper
- 10 black olives, chopped
- 5 slices low-sodium bacon, cooked and chopped
- 3 cups pizza cheese
- Chopped fresh basil leaves, for garnishing
Preheat the oven to 350º F.
To make the sauce; In a small pot sauce, combine all pizza sauce ingredients and whisk continuously for 5 to 8 minutes over low-medium heat. Remove from heat and set aside to cool.
Roll the flatbread wraps down into the pizza stone, or sheet. Using a basting brush, brush flatbreads with olive oil lightly. Spread the sauce over flatbreads (there should be some sauce left over), then add onion, tomato, jalapeño, bell pepper, olives, bacon and pizza cheese. Place in the center of the oven and bake for 12 to 15 minutes, or until golden brown. Do not overbake.
Meanwhile, transfer the left over pizza sauce into an airtight container and refrigerate for next future use.
Remove pizza from the oven, garnish with chopped fresh basil leaves, slice and serve while hot.
Bake Time: 25 mins | Inactive: 1 hour | Yield: 8 servings
1 cup warm water
1 envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 ½ cups bread, or all-purpose flour
1 teaspoon salt
(your preferred toppings)
1 cup cheddar cheese
1 ½ cups mozzarella cheese
Preheat the oven to 400º F. Dust a pizza pan with yellow cornmeal. Set aside.
Dough–>> In a large bowl, combine together the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add the 2 ½ cups of flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue working the dough until it is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead for about 3 to 5 minutes.
Brush another large mixing bowl with remaining olive oil. Place the dough in the bowl. Cover with plastic wrap and set in a warm place, let set for an hour to double the size. Once ready, roll out the dough into a 14-inch diameter circle, about ¼ – ½ -inch thick. Transfer the dough to the prepared pizza pan and drizzle with olive oil.
2 ½ cups fresh basil leaves
1 cup fresh italian parsley
½ cup grated Parmesan cheese
¼ cup pine nuts, toasted
4 cloves garlic, peeled
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons water
Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Spread the pesto mixture over, top with preferred toppings, sprinkle the parmesan and mozzarella cheese over. Bake until the crust is golden and the cheese has melted, about 18 – 25 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.