After posting a favorite recipe from The Clueless Vegetarian last week and then my mom, coincidentally, fixing a yummy meal from it when Bug and I were visiting this weekend, I decided to look through it again to find a meal for this week.
For this week, I decided the Pesto, Goat Cheese and Sun-Dried Tomato Pizza was the one. I like just about anything when pesto is involved. The Clueless Vegetarian does have its own pesto recipe which my mother made obsessively last summer and shared with me so I was able to use homemade pesto. But if you don’t have homemade pesto, store bought stuff works just as well.
Also, if you don’t care for goat cheese, feta, seasoned or plain, is an adequate substitute.
Pesto, Goat Cheese & Sun-Dried Tomato Pizza
Adapted from The Clueless Vegetarian
1 12-inch unbaked pizza crust, homemade or purchased (dough recipe below)
1/2 cup pesto sauce
1/2 cup sun-dried tomatoes, packed in oil, cut julienne
4 oz goat cheese or feta
On the prepared dough, spread out pesto sauce. Sprinkle sun-dried tomatoes and top with crumbled goat cheese.
Bake at 425 degrees for 18-25 minutes, until the crust is golden brown
Pizza Crust (makes two pizza crusts)
2 cups whole wheat flour
1 cup all-purpose flour
1 Tbsp Quick-Rise dry yeast
1 tsp salt
1 1/4 cup hot tap water
2 Tbsp olive or vegetable oil
In a large bowl, stir together 1 cup whole wheat flour and 1 cup all-purpose flour, the yeast and the salt. Add the hot water and oil and stir until the mixture is smooth. It will be sticky and gooey.
Add the rest of the flour 1/2 cup at a time, stirring with a spoon until is becomes hard to stir.
Turn the dough out on a floured surface. Begin kneading the dough by hand, adding only as much flour as is necessary to keep it from sticking to your hands or work surface. Continue kneading until the dough is no longer sticky and the surface of the dough is smooth and pliable.
Place the dough in a large oiled bowl, turning it over to make sure all sides of the dough are oiled. Cover the bowl with plastic wrap and put in a warmish place to rise. It could take anywhere from 20 to 40 minutes for the dough to rise to double in size.
When the dough has doubled, punch it down to deflate it, then knead it a few times. Let it rest for 5 minutes. Makes enough for two (2) 12-inch pizza crusts.
Delicious. Love Bug devoured it.
-amy c
