Pizza dough
1 cup warm water
1 envelope active dry yeast
2 tablespoon agave nectar
1/2 cup canned pumpkin
2 tablespoons olive oil
1-1/2 teaspoons coarse kosher salt
3-1/2 cups unbleached bread flour
1 envelope active dry yeast
2 tablespoon agave nectar
1/2 cup canned pumpkin
2 tablespoons olive oil
1-1/2 teaspoons coarse kosher salt
3-1/2 cups unbleached bread flour
Pesto
1/2 cup pine nuts
10 oz of arugula
1/2 Parmesan cheese
1 garlic clove
1/2 cup olive oil
STEP 1:
Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy -- about 10 minutes. Then add your agave nectar, olive oil, and pumpkin -- whisk until smooth.
STEP 2:
Whisk together the flour and salt in a large bowl. With you fist, make an impression in the center -- a "bowl" that's big enough to pour your wet ingredients into. Then pour in your wet ingredients.
STEP 3:
Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading -- and adding more flour as necessary -- until you have a ball that's elastic, but not sticky.
STEP 4:
Lightly oil another large bowl and put your dough ball inside it -- flipping over once to coat both sides (again -- lightly) with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours.
STEP 5 .
STEP 1:
Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy -- about 10 minutes. Then add your agave nectar, olive oil, and pumpkin -- whisk until smooth.
STEP 2:
Whisk together the flour and salt in a large bowl. With you fist, make an impression in the center -- a "bowl" that's big enough to pour your wet ingredients into. Then pour in your wet ingredients.
STEP 3:
Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading -- and adding more flour as necessary -- until you have a ball that's elastic, but not sticky.
STEP 4:
Lightly oil another large bowl and put your dough ball inside it -- flipping over once to coat both sides (again -- lightly) with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours.
STEP 5 .
Place pine nuts on a cookie sheet and toast in a 350 oven for 10 minutes. Cool. Combine pine nuts, arugula, cheese, and garlic in a food processor and pulse. Once it is fine add the oil into you get a thick pasta. Set aside.
STEP 6
Once the dough has risen, preheat your oven to 425 degrees F. Roll out the pizza dough and add the pesto. Top with the toppings of your choice. I added chicken, red onions, cheese and yellow pepper. Bake pizza for 20 minutes. Enjoy! ,
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