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By: F T.
| Description: | ||
| Time: | 1 hr 10 min (10 min to prepare, 1 hr to cook) | |
| Meal type: | Snack | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 package active dry yeast 1 teaspoon sugar 1 cup warm water 0.75 teaspoon salt 0.5 cup whole-wheat flour 1 cup bread flour 2 tablespoon olive oil 1 cup loosely packed basil leaves 3 tablespoon extra virgin olive oil, juice of 1/2 lemon 1 each clove garlic , crushed 2 tablespoon pine nuts, tomatoes, mushrooms, red peppers, olives, onion (anything else you like) |
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| Directions: | ||
| 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. |
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| Notes: | ||
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