Spinach Pesto Pizza and The Best Pizza Crust Ever
Let me brag for a minute. Will and I are the best pizza makers ever. Okay, I'm done.
No, but really, we make a mean pizza pie. And by mean I obviously mean absolutely delicious. It's our go to when we cook food for friends or family. I've got the crust down and Will makes the best sauces, both tomato and pesto. Unfortunately, basil isn't quite in season yet and buying enough to make fresh pesto now is a little difficult. But we were in the mood for it, so we cheated and used store-bought pesto for this recipe. I'll definitely share his pesto recipe with you in the late summer time!
But don't you fret, I'll still share my legendary dough with you now. I've tried many many many different recipes and this is by far my favorite. That might be because this is also the easiest, but I swear it turns out perfect every time. I even healthified it a bit (I had this pizza yesterday on my cheat day, but didn't want to cheat too much, ya know?) and it is still equally delicious.
1 1/2 cups whole wheat pastry flour
1 1/8 teaspoons yeast or 1/2 a 0.25oz package of yeast
1/2 of a tablespoon Truvia
1 tsp salt
1 tablespoon olive oil
1/2 of a cup warm water
Mix the first four ingredients together in a kitchen mixer or in a bowl with a wooden spoon. Once combined slowly pour in the warm water and mix with the dry ingredients thoroughly. Also add the olive oil at this time. If making in a stand mixer, allow your mixer to knead it for you for a few minutes while you add in a bit more water, if needed.
Spinach Pesto Pizza:
1/4 a red onion, thinly sliced
1/2 a red bell pepper, thinly sliced
1 tomato, thinly sliced
1 cup spinach
1/4 of a cup fresh basil
1 cup fresh shredded mozzarella cheese
Onto your prepared crust spread pesto. I know pesto is tempting and delicious, but it is also oily; so avoided soggy pizza by only spreading a thin layer. Add your thinly sliced red onion and red bell pepper. Top with half the cheese. Add the slices of tomato. Finish with spinach, breaking the leaves smaller if necessary, and fresh basil. Top with remaining mozzarella cheese.
Let the pizza cool for a few minutes and then slice it up! Enjoy a piece or three with some balsamic vinegar for dipping or topped with a balsamic glaze. Wine in a mason jar also helps.