Garlic Pesto Pizza Recipe
Garlic pesto pizza is a culinary delight that will transport your taste buds straight to the vibrant streets of New York City. This innovative pizza features a crisp, golden crust as its foundation, generously topped with a luscious garlic pesto sauce that bursts with fresh basil, pine nuts, and a hint of Parmesan cheese. The aroma of roasted garlic mingles perfectly with the savory notes of the pesto, creating an irresistible flavor profile that captivates every pizza lover. As it bakes, the cheese melts into a gooey, creamy layer, while the fresh toppings, such as sun-dried tomatoes or arugula, add a delightful contrast in both texture and taste. Whether enjoyed as a quick weeknight dinner or served at a lively gathering with friends, this garlic pesto pizza is sure to impress and satisfy, making it a must-try dish for anyone craving a slice of authentic New York flavor.
Ingredients
- Pizza Dough:
28 oz bread flour (795 gm)
17.3 oz water (room temp)(495 gm)
1 teaspoon instant dry yeast
3.5 teaspoon Salt
3 teaspoon olive oil Fresh mozzarella (not pre shredded in package)
Marinara Sauce:
(2) 15 oz canned tomato (plain sauce or puree)
1/2 medium onion
3 cloves of garlic
1/2 teaspoon oregano
1 to 1.5 tablespoons Salt (to taste)
1/2 teaspoon Pepper (to taste) Pesto Click for recipe
The Dough:
combine flour, yeast, salt, and water mix for 3 min in a mixer with the dough hook then add olive oil and mix till the oil is completely absorbed. Let rest for 2 minutes then remove to work surface and kneed till smooth. Separate into 4 equal parts coat in olive oil and place in zip lock bags place in refrigerator and let ferment for at least 1 day. 2 to 3 is optimum.
Marinara Sauce:
First place olive oil in a saucepan or pot, finely chop your onions and garlic. And when your oil is hot add your onions first, let them sweat a bit till almost translucent (don’t let them brown) While your onions are sweating peel and chop your garlic. And you then place in your garlic and stir until you can smell that sweet garlic aroma. And then we will add tomato puree, oregano, salt, and pepper to taste. Let this simmer for a minimum of 15 minutes.
Directions
- Bring dough to room temperature. And then place flour on your work surface. Coat both sides of your pizza dough with flour and stretch it as seen in the video. Place your dough onto a pizza peel that has been floured and top with sauce and cheese and pesto. And then you will slide it onto a pre-heated (heat at least 1 hour) pizza stone @ 500 degrees. Finally, give your pizza a turn when the cheese has just melted. And lastly, you will remove the pizza when the crust is golden brown. Enjoy!
Tips:
Achieving the perfect pizza crust requires attention to detail and a few key techniques. Here are some tips to help you create a crust that rivals your favorite pizzeria:
Let It Rise: Allow the dough to rise slowly in a warm place. A longer fermentation time (at least an hour) enhances flavor and texture. For even better results, consider cold fermenting your dough in the fridge for 24-72 hours.
Use High-Protein Flour: Opt for bread flour or “00” flour, which has a higher protein content, to develop gluten and create a chewy, elastic crust.
Hydration Matters: Use the right amount of water in your dough. A higher hydration level can lead to a lighter, airier crust, so don’t be afraid to experiment.
Knead Properly: Knead the dough until it is smooth and elastic, which usually takes about 8-10 minutes. This helps develop the gluten structure for the crust.
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