Pesto White Bean Pizza with Roasted Bell Peppers, Marinated Artichokes, Red Onion Slivers, Creamy Garlic Sauce, Fresh Basil and a smattering of Dukkah.
- Easy Pizza Crust:
- 2 1/4 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water (about 110 degrees F)
- 2 tbsp olive oil plus more for brushing
- Cornmeal, for sprinkling
- The dough rests for only 30 minutes but can be made ahead of time, hang out in the fridge overnight and can even be frozen (defrost during the day in the fridge then let it sit on the counter for 30-60 minutes before making the pizza) for when you want something quick and delicious. The dough recipe doubles really well, too! For this pizza, a cup of white beans are tossed with a half cup of sunflower pesto, the roasted peppers were pulled out of the freezer (roast in batches, then freeze whole on a cookie sheet before bagging up so they separate easily later), and the sauce takes literally 2 minutes to make.
- In a large bowl using a whisk (or a stand mixer with a dough hook) blend the flour, yeast, sugar and salt. Add the water and oil and mix with a large wooden spoon or your hands (or if using a stand mixer, keep it running on low while you stream them in.) Mix it until it comes together in a ball. If it’s really sticky, add more flour a couple of teaspoons as a time (you don’t want a stiff dough, it’s hard to work with and will make a dry, dense crust). Knead it in the mixer or on a lightly floured surface for about 3 minutes. Grease the bowl, place the dough ball back in, and cover it for 30 minutes or until it’s roughly doubled in a warm place away from drafts. Preheat the oven to 450 degrees F.
- Grease your work surface and hands with a few drops of olive oil. Grease your baking sheet and lightly sprinkle with cornmeal. Shape your dough on the baking sheet as you wish with the sides a bit higher for a defined crust and brush the whole thing with a bit of olive oil. Add your desired toppings and bake for about 15 minutes. Enjoy!