Pesto Pizza + Salad

This is one of our favorite meals. Try it!

Pesto
1/2 c. walnuts
4 c. fresh basil
1/2 c. finely grated Parmesan cheese
1 garlic clove
Coarse salt and fresh ground pepper
1/2 c. extra virgin olive oil (we usually only put in 1/4 c. to lower the fat)

1. Preheat the oven to 350˚ F. Spread the walnuts on a rimmed baking sheet; toast in the oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.

2. In a food processor, combine the toasted nuts, basil, Parmesan, and garlic; season with slat and pepper. Process until finely chopped. With the machine running, pour the olive oil in a steady stream through the feed tube; process until smooth. Makes 1¼ cups.


Thin Crust Pizza Dough
1½ c. water
1½ tbsp olive oil
1¾ c. whole wheat flour
2 c. bread flour
1½ tbsp sugar
1½ salt
1½ tsp active dry yeast

We use a bread machine to mix and rise the dough. The basic dough setting on my machine does: 21 min. kneading, 45 min. first rising, 22min. stir down and second rising.

1. Flour hands lightly. Shape dough into a ball. Divide ball in quarters. Press each quarter of dough into greased, 12 inch pizza pan forming 1 inch edge. Makes four 12 inch pizzas. Alternatively the dough can be safely frozen in sandwich bags or an airtight container, to defrost the dough move to the fridge the night before.

2. Brush crust with oil. Cover and let stand 15 minutes.

3. Spoon pesto over dough, top with cheese and toppings of your choice. We top it with mozzarella and Parmesan with green peppers, olives, mushrooms and tomatoes.

4. Bake 25 to 30 minutes at 400˚ F or until cheese gets bubbly and crust is golden.

It is my favorite Friday meal!