Monday, August 26, 2013

#92 Pesto Spinach Tomato Pizza

I created a new healthier thin crust pizza that the family just loves!
Makes two large pizzas

1 1/3 c. warm water
2 Tbsp oil
2 tsp rapid rise or SAF yeast
1 tsp salt
3 c. all purpose flour

Add oil to water and sprinkle yeast on top of water/oil mixture.  Mix flour and salt into water mixture until a ball forms.  Split the dough in half and set aside.
Oil a two large jelly roll pans (about 12"x16") and using hands or a rolling pin roll one ball of dough onto each cookie sheet until the dough is spread very thin.

Top each pizza with:
About 1/4 c. pesto
1 - 2 cups of baby spinach leaves
2 thinly sliced tomatoes (optional)
1 - 2 cups shredded mozerella

Bake at 450 degrees for 15 minutes or until brown.