Pesto Pizza

The closest I could come is the pesto portion of the following recipe for pesto pizza.
It seems to be pesto without the cheese.
(I don't have a record of from where I obtained the recipe.)
1 pkg active dryyeast
1 T sugar
1 cup warm water
3/4 T salt
1 1/2 cup whole-wheatflour
1 cup bread flour
2 T olive oil


  • 1 C loosely packed basil leaves

  • 3 T extra virgin olive oil

  • juice of 1/2 lemon

  • 1 clove garlic , crushed

  • 2 T pine nuts

  • tomatoes, mushrooms, red peppers, olives, onion (anything else you like)

Dissolve yeast and sugar in warm water.
When it's foamy add whole wheat flour and salt.
Mix vigorously until well blended and set aside for 20 min.
Beat in the 1 C bread flour.
Knead until smooth, then place in a grease bowl in a warm place for about 1 hour.
Punch down the dough and roll out.
Place on oiled pan, poke holes in it with a fork, let rise another 20 min and Preheat oven to 450*F.
Par-bake crust for 20 min.

Make pesto by combining the basil, olive oil, pine nuts, garlic, and lemon juice in a blender.
Add a T water or olive oil as needed to make a smooth but thick sauce.
Spread Pesto over crust and top with veggies.
Bake another 15-20 min.

additional informations

Recipe group Lunch,Starter,Bread
region Italian
Maraya - maraya@USWEST.NET
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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