Vegetarian Pesto Pizza Pie

Ingredients:

• Pizza Pie Dough (see my recipe)
• Pesto Sauce (see my recipe)
• 3/4 cup fresh spinach, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1/2 cup provolone cheese, shredded
• 1/2 can of a 6.5 oz can of California Style Marinated Artichoke Hearts, sliced thinly
• 2 tomatoes, cored, seeded and diced
• 1/4 of a large red onion, diced
• 3 green onions, thinly sliced

Preheat oven at 450, if you’re using a pizza baking stone then put it in the oven at this time to preheat with your oven.

Place your rolled out pizza dough on a large piece of parchment paper. Generously spread the pesto sauce over the pizza skin. Sprinkle the shredded spinach atop of the pesto sauce. Add all three cheeses, always working from the outside inward. Place the sliced artichoke hearts over the cheese, about 1/2 an inch apart. Then sprinkle the diced red onion followed by the diced tomatoes and lastly the sliced green onions.

When using a baking sheet, transfer the parchment paper with the pizza on top of it onto the baking sheet at this time. If you’re using a pizza baking stone, then take the stone from the oven (watch out it’s really hot). Lift the parchment paper by the sides and transfer the pizza along with the parchment paper onto the baking stone.

Bake for 10 minutes at 450, then lower heat to 400 and bake an additional 10 minutes. Crust should be browned and crisp, cheese should be melted and bubbly. Remove from oven and let rest for 5 minutes before cutting and serving.

 

Pizza Pie Dough

This milk based pizza dough works wonderfully with the moisture from vegetables and fruits. No yeast, No kneading, No rising, No refrigeration, just mix, roll and bake. This recipe creates a thin and crunchy pastry type dough.

Ingredients:

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 3/4 cup milk, (I find whole milk works best)
• 5 Tb butter, unsalted softened at room temperature
• 1 tsp baking powder
• 1 tsp salt

In a large mixing bowl, combine the flour, milk, butter, baking powder and salt. Stir with a fork until a soft dough starts to form. Using your hands shape the dough into a ball. Place the dough on a lightly floured counter or work surface. Using a rolling-pin, roll out the dough into a round disc about 1/8 inch thick and about 12 inches in diameter. While rolling flip the dough over occasionally, using additionally flour on the surface if necessary to prevent the dough from sticking. Transfer the pizza dough skin to large piece of parchment paper and top.

Once topped I generally bake this pizza dough for 10 minutes on 450, then lower the baking temperature to 400 and bake for an additional 10 minutes. Remove from oven and let rest for 5 minutes before cutting and serving.

Suggestions: Use this Pizza Pie Dough with vegetarian type pizzas and dessert pizzas. The crust holds up very well to all of their juices.