Pesto Pizza Recipe With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives
Pesto Pizza With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives is one fo the endless variants possible when aking pizzas. This recipe uses a basil-walnut-pesto as the base sauce, topped with tangy sundried tomatoes and mushrooms with a sweet twist of pineapple along with it. Serve it as a party appetiser, or with a salad for a weeknight dinner. You can even pack it as a treat in your child's snack box.
For Pizza Crust
- 1-1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of salt
- 1 teaspoon sugar
- 3 tablespoon olive oil
- 1/2 cup yogurt
- Water, as needed to knead the dough For Basil Walnut Pesto
- 1 cup packed basil
- 1/3 cup olive oil
- Salt and pepper as needed
- 2 cloves garlic
- 1/4 cup walnuts
- 2 teaspoon chia seeds For Pizza Toppings
- 1/4 cup pineapple, diced
- 1/4 cup mushroom, sliced
- 1/3 cup kalamata olives
- Prepared pesto sauce as needed
- 1/4 cup sundried tomatoes, chopped
- Grated mozzarella and sharp cheddar cheese as needed
Directions for Pesto Pizza Recipe With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives
To begin making the Pesto Pizza Recipe With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives first prepare the Pesto.
To do this, add all the ingredients listed under "For Basil Walnut Pesto" into a food processor and grind fown to a smooth paste. Keep this aside till later use.
To prepare the dough for the pizza base, add the all purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, olive oil, sugar into a medium bowl and stir well.
Add curd and knead with water if required. Work the dough into a smooth ball that is pliable. Grease the bowl and the ball of dough and cover it. Set aside for 2 to 3 hours.
When you are ready to prepare the pizzas, pre heat the oven to 200 degrees C.
Dust some flour on your counter top, uprutn the dough onto it and knead it for about 3-4 minutes.
Then, roll it out into a disc about 8 inches in diameter, using a rolling pin
Using a fork, poke some holes all over the base. Place the dough on the pizza stone or a flat pan and place it in the oven to bake until slightly golden.
Remove the pizza base form the oven and spread prepared basil walnut pesto. Sprinkle the cheese generously. Assemble the rest of the toppings like pineapple, mushroom, kalamata olives, sun dried tomatoes and return it to the oven.
Bake until the cheese melts, take it out of the oven, slice and serve hot.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya