RecipesMagazine

Veggie Pizza with Pesto

Veggie Pizza with Pesto
Veggie Pizza with Pesto is a Mediterranean recipe that serves 2. One serving contains 2367 calories, 91g of protein, and 117g of fat. This recipe covers 67% of your daily requirements of vitamins and minerals. If you have kosher salt, garlic, bread flour, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 5 hours and 15 minutes. It works well as an expensive main course.

Instructions

1
Watch how to make this recipe.
2
Heat a grill to medium-high heat and shut the lid.
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GrillGrill
3
Let the grill heat for 20 minutes.
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GrillGrill
4
Add a few glugs of olive oil to a small bowl and season with a pinch of salt.
Ingredients you will need
Olive OilOlive Oil
SaltSalt
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BowlBowl
5
Add the leeks to a small bowl and drizzle with olive oil. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
LeekLeek
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BowlBowl
6
Sprinkle your work surface with flour. Flatten the Homemade Pizza Dough with your hands and use your fingertips around the edges to define the crust. Flatten the center and stretch the pizza to a 12-inch round while rotating. You can toss it up into the air to get a nice stretch.
Ingredients you will need
Pizza DoughPizza Dough
CrustCrust
All Purpose FlourAll Purpose Flour
7
Have all of your sauces, olive oil, toppings and spoons set out on a sheet tray next to your grill. You have to have everything prepped and ready to go when grilling pizzas.
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Olive OilOlive Oil
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GrillGrill
8
Turn one side of your grill down to medium and keep the other side of the grill on medium-high.
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GrillGrill
9
Place the dough on the medium-high side of the grill and quickly brush all over with olive oil.
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Olive OilOlive Oil
DoughDough
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GrillGrill
10
Let the dough cook just until the dough is firm on the bottom and has some nice char marks, 1 to 2 minutes. Flip the dough over to the cooler side of the grill by using either a sheet tray turned upside down or a pizza peel.
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CoolerCooler
DoughDough
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GrillGrill
11
Brush the other side of the dough with olive oil, then top the pizza.
Ingredients you will need
Olive OilOlive Oil
DoughDough
12
Spread the Broccoli Pesto out from the center, leaving an edge for the crust.
Ingredients you will need
BroccoliBroccoli
CrustCrust
PestoPesto
13
Spread out the mozzarella, then evenly distribute the leeks and ricotta cheese. Close the grill and cook until the cheese is melted and the crust is cooked through, about 5 minutes.
Ingredients you will need
Ricotta CheeseRicotta Cheese
MozzarellaMozzarella
CheeseCheese
CrustCrust
LeekLeek
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GrillGrill
14
Remove with a pizza peel or sheet tray.
15
Place on a cutting board and slice up and serve.
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Cutting BoardCutting Board
16
Sprinkle with some Parmesan before serving.
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ParmesanParmesan
17
Stir the yeast, warm water and honey together in the bottom of a standing mixer bowl. Stir in 1/2 cup of the all-purpose flour.
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All Purpose FlourAll Purpose Flour
HoneyHoney
WaterWater
YeastYeast
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BlenderBlender
BowlBowl
18
Mix until combined.
19
Let sit until the mixture looks bubbly and foamy and the yeast is activated, about 30 minutes.
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YeastYeast
20
Preheat the oven to 200 degrees F. Once the oven is warm, turn it off. Outfit a standing mixer with a dough hook. Oil a large bowl with olive oil.
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Olive OilOlive Oil
DoughDough
Cooking OilCooking Oil
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BlenderBlender
BowlBowl
OvenOven
21
In a medium bowl, whisk together the remaining 3/4 cups all-purpose flour, the bread flour and salt until well blended.
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Bread FlourBread Flour
SaltSalt
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WhiskWhisk
BowlBowl
22
Turn the mixer on and add the cold water and olive oil to the bubbly yeast mixture.
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Olive OilOlive Oil
WaterWater
YeastYeast
Equipment you will use
BlenderBlender
23
Add the flour by scoopfuls. Knead for 5 minutes until the dough comes together into a ball.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
24
Sprinkle some flour down on your cutting board and knead the dough by hand for another minute or so until it's smooth and elastic.
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DoughDough
All Purpose FlourAll Purpose Flour
Equipment you will use
Cutting BoardCutting Board
25
Place the dough in the bowl and flip to coat all sides with oil. Cover with a kitchen towel and wait until doubled in size, about 2 hours.
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DoughDough
Cooking OilCooking Oil
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Kitchen TowelsKitchen Towels
BowlBowl
26
Punch down and let rise again for 1 1/2 more hours.
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PunchPunch
27
Split the dough into 2 equal-size balls, cover with a slightly damp tea towel and let rest for 10 minutes before stretching.
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DoughDough
TeaTea
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Kitchen TowelsKitchen Towels
28
Bring a large saucepan of water to a boil.
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WaterWater
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Sauce PanSauce Pan
29
Add a big pinch of salt and stir in the broccoli. Boil the broccoli until very tender, about 5 minutes.
Ingredients you will need
BroccoliBroccoli
SaltSalt
30
Drain the broccoli in a colander in the sink and rinse under very cold water to stop the cooking.
Ingredients you will need
BroccoliBroccoli
WaterWater
Equipment you will use
ColanderColander
31
Add the broccoli, Parmesan, pistachios, basil, olive oil and garlic to a food processor and process until smooth. Season the pesto with a small pinch of salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Pistachio NutsPistachio Nuts
Olive OilOlive Oil
BroccoliBroccoli
ParmesanParmesan
GarlicGarlic
BasilBasil
PestoPesto
Equipment you will use
Food ProcessorFood Processor
DifficultyExpert
Ready In5 hrs, 15 m.
Servings2
Health Score100
Very Healthy
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