So this is pretty much amazing. My husband says it reminds him of his favorite fancy pizza place. We made it two Sundays in a row, because we loved it that much. I made a whole wheat crust, and usually when I make a whole wheat crust you can really taste the whole wheat, but for this pizza it’s just right. We decided to make the crust the night before, so it was a quick fix the next night, and it worked perfectly. Finally, a pizza I don’t feel guilty eating! I wasn’t sure how the kids would like it, but they ate it just fine! And if you want a little something special, dip your crust in honey. It’s heavenly!
I made my whole wheat crust and pesto. I know you can find very good pesto at the store if you are running short on time.
So here are all three recipes:
- 1 cup warm water
- 2 tsp active dry yeast
- 1 1/2 tsp Kosher Salt
- 1 1/2 tbsp honey
- 2 tbsp olive oil
- 3 cups whole wheat flour ( I use King Arthur white whole wheat flour)
- Drop the yeast into the cup of warm water and let it go for a few minutes. It will foam up a little. Stir the salt, honey and olive oil into the yeast mixture.
- Pour the flour into the yeast mixture. (you can use a food processor with a dough blade or use a mixer with a dough hook) But I just knead it by hand for a few minutes.
- Mine is usually pretty dry at this point, so I add 4-6 tsp of water to make it the right consistency.
- Make dough into a ball and place it in a ziplock bag or a bowl with plastic wrap. Use a little oil in the bag or bowl.
- Place in the refrigerator for as little as an hour or overnight!
- When ready to bake, preheat the oven to 500 degrees, and roll out the dough (I try to roll it pretty thin)
- Bake for 8-10 minutes or until crust is golden brown.
2 cups fresh basil leaves, packed
1/2 cup Olive oil
1/2 cup Parmesan Cheese
1/4 cup Pine Nuts
2 cloves garlic, minced
salt and pepper to taste
Combine Basil leave, Pine Nuts, Garlic and Parmesan Cheese in a food processor or blender
Pulse or blend ingredients until combined
Slowly pour in Olive oil while running the food processor or blender on low speed
Add in a little salt and pepper to taste
Store in the refigerator
Goat Cheese Arugula Pizza
Pesto Sauce (at least 6 tablespoons)
3 Roma tomatoes, thinly sliced
1 8 oz package of goat cheese
2 cloves garlic, thinly sliced
1 cup fresh arugula (in my experience it goes bad pretty fast, so use make the pizza pretty soon after you buy the arugula)
1 tsp olive oil
Preheat oven according to pizza crust that you are using.
Spread pesto over crust. Crumble goat cheese all over pizza. Arrange tomato slices over the goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
Place pizza directly on preheated oven rack (I have left it on my pizza pan too). Bake for 8 to 10 minutes, or until the crust edges are golden.
After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!