Wednesday, March 16, 2011

St. Patrick's Day Lucky Pesto Pizza

It is a perfectly perfect green shamrock
My family loves making pesto pizza, and we make it often. To celebrate St. Patricks Day this year, have fun and create your own lucky shamrock-shaped pizza just like we did below.

measuring the flour for the simple pizza dough

Let the dough rise

I enjoy punching the dough!

Cut the dough into 3  equal portions, and a small bit for the clover tail

roll and shape the crust

Look at all of that homemade pesto!

Top the pizzas with pesto

baked to perfection on our pizza stone

So pretty, you won't want to eat it.
 Mom's Note:   These pizzas are fun, easy, and ideal for St. Patrick's Day! The kids love rolling their own dough, and adding toppings to their liking.  We use a very easy recipe adapted from Giada De Laurentiis, for Roman Pizza Dough. 

 We preheat the oven to 450 degrees with a pizza stone in it, which helps to make the crust crunch.  After we have shaped the pizzas, topped them with pesto and shredded mozzarella cheese, we park them for a minute on a cookie sheet that has been sprinkled with cornmeal.  The cornmeal sticks to the dough, when we place the pizzas directly on the stone, and adds a nice texture once baked.  This Lucky Shamrock Pizza was deliberately made in 3 separate individual pizzas, and a breadstick, so we could piece it together as a shamrock--FUN!!

The pizza dough recipe is below, and the homemade pesto recipe is in yesterday's post. The pizzas are best when baked on a pizza stone, but you could also use a cookie sheet.  Bake them at 450 degrees for roughly 8-11 minutes.   Enjoy!!

Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

If you need a pizza stone, Amazon has 'em available!

1 comment:

  1. What a super fun idea for St. Patricks Day! I love to make my own pizza and putting whatever topping I want on it. I will have to give your pesto recipe a looks yummy! :)


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