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Pesto Pizza with Pizzazz




Last week was a very busy week setting up the workshop for a series of cooking videos that will be coming up in the next few months. It left the crew tired and very hungry at the end of the day so when someone suggested ordering a pizza, I knew it was time to spring into action. While everyone was arguing about the toppings and which restaurants had vegan options I went to the fridge and took out some of the dough I keep for just an occasion.

The dough is very simple. If you are like me, you’ll keep some on hand in the fridge or in the freezer where it can last for months. In a few minutes the smell of fresh pizza permeated through the shop and everyone was munching on fresh pizza that satisfied everyone since they got to pick exactly the toppings they wanted.

Ingredients:

Quick Dough:

1 cup all-purpose flour
1/4 Tbs sea salt
1/2 cup filtered water
1 Tbs coconut milk (family’s secret ingredient)

Pesto:

1 bunch of basil
3 garlic cloves
1/4 Tbs salt
1/4 cup pine nuts
1/4 cup nutritional yeast

Instructions:

Pesto:

1. Add the basil, garlic, salt, pine nuts and yeast in a blender and process.
2. Add the olive oil in a slow steady stream until it all emulsifies and becomes creamy and bright green.

Dough:

1. In a large glass or stainless-steel bowl sift together flour and salt.
2. Create a well and deposit the coconut milk and mix into flour.
3. Slowly add water one tablespoon at a time until the dough comes together in one lump. The less moisture possible is key.
4. As soon as the dough comes together place in a plastic bag and allow to sit for 10 minutes.
5. Bring dough out from the bag and begin kneading it by pushing with the heal of your hand and pushing out away from you exerting pressure with the weight of your body. Knead for 15 minutes.
6. Allow dough to rest in the plastic bag again for 10 minutes.
7. Divide the dough into 6 pieces of equal size. Refrigerate to use in the next three days or freeze to preserve for a couple of months.

Cooking:

1. Roll out the dough with a rolling pin or with your hands if you don’t mind slightly uneven edges. I personally love it rustic.
2. I like to start by spreading a thin layer of sauce. This can be a marinara red sauce, pesto or even just olive oil will do the job.
3. Add your favorite toppings. For this one I used cured olives, broccoli, spinach, nuts tomato slices and vegan cheese.
4. Bake in 400-degree oven until edges are crisp.  

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