Once again I am utterly incapable of arriving as a guest to another’s home empty-handed. That’s right, incapable. I am compelled to bring a treat. I literally MUST.
And, I absolutely adore the opportunity to bake for my friends and loved-ones.
Invite me over…you’ll see. – Just hand me a big glass of wine and watch my heart warm and my smile grow.
This time I filled the house with smells of homemade dough, fresh basil pesto, and sharp Parmesan cheese, all baked together in a Pesto Parmesan Pizza Twist.
Pesto Parmesan Pizza Twist
1 recipe Homemade Pizza Dough*
1 recipe Homemade Pesto**
1 cup shaved Parmesan cheese
Preheat oven to 425 degrees.
Prepare the Homemade Pizza Dough as directed. Roll or toss out into a 24″ round.
Prepare the Homemade Pesto as directed. Spread evenly across the top of the pizza dough.
Sprinkle evenly with the cheese.
Roll the dough into a long “tube” shape. Twist and turn and form into a mound.
Slit the top of the mound in a few spots to expose the cheese and pesto.
Bake on a parchment lined baking sheet for about 25 minutes, until golden brown.
Pull apart to serve.
*Homemade Pizza Dough
1 pkg. active dry yeast (1/4 oz)
1 tsp. white sugar
1 cup warm water
2 1/2 cup all purpose flour
1/4 cup olive oil, divided
1 tsp. sea salt
Dissolve the yeast and sugar in 1 cup warm water and let sit for 5 minutes.
Using a dough hook on a stand mixer (or by hand) combine the dissolved yeast mixture, flour, 2 Tbs. olive oil, and salt. Form into a nice dough ball. Let sit for 10 minutes.
Roughly form into a pizza form. Rustic forms are best, in my opinion. Flour your hands to prevent sticking. You can try tossing, rolling, stretching…whatever your heart desires.
**Homemade Pesto
2 cup fresh basil leaves, loosely packed
1/2 cup pine nuts
1/2 cup parmesan cheese, grated
1/2 cup extra virgin olive oil
1 roasted garlic clove***
sea salt and pepper
Process all pesto ingredients in a food processor until smooth.
***Roasting the garlic really tones down the bite and makes the pesto super smooth. Simply wrap a whole clove (skin and all) in foil and roast at 425 degrees for about 20 minutes, until super soft. Squeeze out the roasted deliciousness into the food processor with the other ingredients.
