Grilled Veggie Pizza with Sneaky Pesto
Crust (adapted somewhat from Mark Bittman's How to Cook Everything):
1 packet rapid-rise yeast
4 1/2 cups flour (I did a mixture of white and wheat- about 3/4 wheat total)
1 Tbsp. kosher salt
1 tsp. sugar
1 1/2 cups hot water (about 120*; I measure with a candy thermometer since I get this too hot sometimes)
3 Tbsp. olive oil
In a large bowl, combine 2 cups flour, the salt, sugar, and yeast. Add the water and olive oil. Mix together, and add the remaining flour. Cover with a towel, and put in a warm place to rise for 1-2 hours. (I left mine for about 3 hours since I did it before class.)
Sneaky Pesto: (because there's no oil!)
1/3 cup frozen green peas
1-2 handfuls fresh basil
1 clove garlic
1 Tbsp. parmesan cheese
1-2 Tbsp. walnuts
1/4-1/3 cup water
Mix all ingredients in a food processor or blender. If it is too thick or won't blend, add a bit more water, 1 Tablespoon at a time.
Making the pizza:
After the dough has risen, split it into 2 portions. Form each one into a flat round shape, and let rest for about 15 minutes. You can put this onto a greased cookie sheet/pizza pan, or use parchment paper. Preheat your oven to 500*.
Spread some of the pesto onto your crust. Add veggie toppings that you like. (I sauteed up some zucchini and red pepper, and used a can of marinated artichoke hearts.) I've learned the hard way (i.e. MANY undercooked doughs) to use less vegetables than I would like to, and that way the crust gets done and is the most delicious. Add some cheese (I used goat cheese). Bake at 500* for about 15-20 minutes.
Warning! This is a very hot temperature for your oven, and every time I opened it to check it, my smoke detector went off... so have ventilation ready if necessary!
Yum, yum, yum!!