September 7, 2011

Homemade Pesto, Mozzarella & Tomato Pizza {Naptime Webisode}

A new webisode! I am not going to write much about this pizza since I talk about it so much in the video. I learned this method for making homemade pizza while at King Arthur Flour. The bakers their suggested I preheat my oven for an hour with the pizza stone in it (!) and then use their pizza flour blend to make an easy pizza crust. Their ideas seemed to smart and manageable that I immediately tried it when I got home and am so glad I did. It worked beautifully! So, without further ado. Our homemade pizza night on a rainy Sunday afternoon.



 Homemade Pesto, Mozzarella & Tomato Pizza


3 ¼ cups Perfect pizza flour blend from King Arthur OR All-purpose flour
1 ¼ teaspoons salt
2 tablespoons olive oil
1 ¼ cups warm water
2 teaspoons instant yeast
2 to 3 tablespoons homemade pesto
¼ lb. fresh mozzarella, cubed
1 cup cherry tomatoes, halved


1. Preheat the oven to 500F and place the pizza stone on the middle rack.

2. Mix together the pizza flour, salt, olive oil, water and yeast to make the crust. Once the ingredients are mixed together leave the dough ball in the bowl and allow it to rise for at least one hour.

3. Shape the dough into a circle (or, in my case, a rectangle) and brush the top lightly with olive oil. Bake the crust for 10 minutes, or until it is lightly golden on top. Remove the pizza stone from the oven and brush the top of the pizza with the pesto, followed by the mozzarella and tomato halves. Return it to the oven for an additional 10 minutes, or until the cheese is melted and the crust is golden brown.

4. Cut into slices and serve.

Naptime Notes

Naptime Recipe Serving ideas

This method works with nearly any topping, make it your own!

Naptime Stopwatch

1 hour prep time (mostly waiting), 20 minutes cook time

Naptime Reviews

This was a hit all around, we are all so glad to have a great new method for homemade pizza!



More Naptime Recipes

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