Artichoke-Pesto Pizza with Fresh Mozzarella on Rosemary Whole Wheat Crust
Preheat oven to 450 degrees
Make dough , while dough is rising make pesto.
1 cup basil leaves
3 clove garlic, chopped
1/4 cup, toasted pine nuts or walnuts
1/2 cup -1 cup grated parmesan cheese
1/4 cup olive oil
In a food processor fitted with metal blade add all ingredients except olive oil to bowl. With motor running slowly add olive oil. Once added, pesto complete. Store in fridge or you can freeze for later use.
1 cup steamed artichoke hearts
8 oz. fresh mozzarella , sliced
1/2 cup grated parmesan
1/2 cup Kalamata olives, chopped
Rosemary Whole Wheat Crust
1 1/2 cups water
1 1/2 tsp salt
1 Tablespoon sugar
2 Tablespoons olive oi
1 1/4 cups whole wheat flour
3 cups bread flour
2 tsp. active dry/instant yeast
1 tsp. dried rosemary or 2 tsp fresh , chopped
In a stand mixer fitted with dough hook, add water, salt, sugar and oil. Blend on low . In a separate bowl mix together flours,rosemary and yeast.
Slowly add flour mixture to water mixture while mixer is running on low.
Blend together and knead with mixer or by hand until you have a smooth dough.
Place in large greased bowl and cover with plastic wrap . Allow to rise until about double in size . Punch down and rise once more. Ready to form crust. Form crust in whatever shape you would like and to whatever thickness you prefer.
Spread pesto on top of crust, then arrange cheese slices . Sprinkle on the Artichokes, olives and parmesan cheese.
Bake in preheated 450 degree oven until bubbly and crust is golden.