CR!8DNDSJD03H5KN0ZGTRE5AQW3N8GY.azw by William Graves

Author:William Graves [Graves, William]
Language: eng
Format: epub
Published: 2024-06-12T00:00:00+00:00

NUTRITION :

Calories: 275kcal

Carbohydrates: 44g

Protein: 9g

Fat: 8g

PIZZA WITH ZUCCHINI SPIRALS, PISTACHIO PESTO

Yield: Makes 2 Pizzas

Prep Time: 15 minutes

Cook Time: 20 minutes

INGREDIENTS:

For The Dough:

❖ 2 Cups Pizza Flour

❖ 2 Cups Spelt Flour

❖ 1 Tablespoon Instant Yeast

❖ 1/2 Cup Dry White Wine

❖ 1/2 to 3/4 Cup Warm Water

❖ 2 Teaspoons Fine Sea Salt

❖ 2 Tablespoons Olive Oil (Plus More For Oiling Bowl)

For The Pesto:

❖ 1 Cup Fresh Basil Leaves

❖ 1/4 Cup Unsalted, Shelled Pistachios

❖ 4 Tablespoons Olive Oil

❖ Salt & Pepper To Taste

❖ 1 Large Garlic Clove, Peeled

Toppings:

❖ 4 Tablespoons Olive Oil

❖ 2 Cups Shredded Mozzarella Cheese

❖ 4 Ounces Taleggio Cheese, Cut Into Small Cubes

❖ 2 Small to Medium Sized Zucchini Cut Into Spirals (See Notes Above)

❖ 2 Cups Halved Ripe Cherry Tomatoes

❖ 1/2 Cup Chopped Pistachios

DIRECTIONS:

For the dough, in a large bowl mix together the two flours, the white wine, yeast, salt, and olive oil.

Slowly add in the warm water, stirring as you go until the dough comes together in a ball.

Dump the ball out onto a lightly floured surface and using your hands, knead with your hands until the dough is very smooth, about 5 to 7 minutes.

Place the dough in a lightly oiled bowl covered with plastic wrap and let double in size.

Divide the dough up into 8-ounce portions, rolling each in a ball.

Place two of the balls on a lightly oiled plate and cover with plastic wrap and refrigerate until needed.

Wrap the remaining dough in plastic wrap and freeze for future use.

Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to completely come to room temperature before use.

Preheat your oven to the highest setting (usually 500 degrees F.).

Combine the pesto ingredients in a food processor and pulse until coarsely chopped, then set aside.

For Each Pizza: On a lightly floured surface, use your hands to press your dough out to a 12-inch circle.

Lightly cover a baking sheet (or pizza peel if using a pizza stone) with cornmeal, and place the dough on top.

Lightly brush the surface of the pizza with olive oil, then scatter the mozzarella and crumble the Tallegio over each pizza, leaving a 1-inch border all around.

Scatter the zucchini, tomato halves, chopped pistachios on top of the cheese over each pizza.

Drizzle about 2 tablespoons of pesto over each pizza.

Bake each pizza until bubbly and golden brown, about 15 to 20 minutes.

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