|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.|
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!!
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!