Here is another pizza recipe that my son and I made using a pizza stone. We used a dough recipe that yields two 10-inch thin-crust pizzas. This time, we used pesto instead of tomato sauce. The pesto sauce combined with the artichoke and fresh mozzarella tastes amazing. Top them off with fresh arugula and you have a delicious pizza to enjoy. Yummy!
Cooking Tips for Perfect Pizza
Using a pizza stone is a great way to achieve that crisp crust. Preheat the stone in your oven for at least 30 minutes before baking the pizza. This ensures the stone is hot enough to give your crust a nice rise and crunch. If you don’t have a pizza stone, a preheated baking sheet can work in a pinch. When stretching the dough, avoid using a rolling pin. Instead, use your hands to gently stretch it. This keeps the air bubbles intact, which helps create a light and airy crust.
Serving Suggestions
This pizza pairs beautifully with a light salad or a refreshing drink. A simple arugula salad drizzled with lemon vinaigrette complements the flavors of the pizza nicely. For drinks, a crisp white wine or sparkling water can enhance the meal. If you want to add a little extra kick, sprinkle some red pepper flakes on top before serving. This adds a nice heat that balances the creaminess of the mozzarella and the richness of the pesto.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely, you can swap out the fresh mozzarella for other cheeses like goat cheese or feta. Just keep in mind that it might change the flavor profile a bit.
How do I store leftovers?
Store any leftover pizza in an airtight container in the fridge for up to three days. Reheat it in the oven for the best results, which helps keep the crust crispy.
What can I use instead of pesto?
If you don’t have pesto on hand, try using a garlic-infused olive oil or a tomato-based sauce for a different spin. Just remember to adjust the toppings to complement the new sauce.
Can I make the dough ahead of time?
Making the dough in advance is a great idea. You can prepare it a day ahead and let it rise in the fridge overnight for even better flavor.
What side dishes go well with this pizza?
A light arugula salad with lemon vinaigrette pairs perfectly with the pizza. For drinks, consider a crisp white wine or sparkling water to keep things refreshing.
Artichoke, Mozzarella and Arugula Pesto Pizza
Ingredients
For the Dough: (makes two 10-inch pizzas)
- 3/4 cups lukewarm water
- 1 tsp active-dry or instant yeast
- 1 3/4 to 2 cups all-purpose flour
- 1 1/2 teaspoons salt
For the toppings: (makes one 10-inch pizza)
- 4 tbsp pesto sauce
- 8-9 slices of fresh mozzarella
- ½ cup jarred marinated artichoke hearts drained and roughly chopped
- A handful of arugula
Instructions
- Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. Add the flour and salt to the bowl and mix until you've formed a dough.
- Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth. Cover the dough with a clean kitchen towel and let rise for an hour or until doubled in bulk.
- Set the oven to 500°F and let it heat for at least half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.
- When ready to make the pizza, tear off 2 pieces of parchment paper roughly 12 inches wide. Divide the dough in 2 with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.
- Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about a ¼-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
- Spoon pesto sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Arrange mozzarella pieces evenly over the sauce, top with artichokes.
- Using a bread peel or the back side of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, bake the pizza right on the baking sheet.
- Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown.
- Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking the second pizza.
- Let both pizzas cool for about five minutes and then top with arugula before slicing and serving.
Notes
Nutrition
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