Main Dish | August 24, 2012

Greek Pesto Pizza

Greek flavors just fit the bill. Every day all day. The pesto, the feta, the red onions, fresh tomatoes. Like really, how do they ever turn it off and stop eating over there? I don’t get it.
 
Greek Pesto Pizza with pizza cutter and basil leaves around it

I am loving this pizza stone from Fiesta Dinnerware! Keeps the bottom nice and crisp and helps make a perfectly round pie. Make your own pizza dough. You literally throw everything in your mixer, mix it for 5 minutes, then let it rest while you prep everything else. No long rising time, no artificial ingredients, it’s perfect. I’ve used oil instead of shortening and it’s just as wonderful. I ran out of AP flour so I had to use some whole wheat. Wonk wonk….

 

fiesta dinnerware brand pizza stone with pizza dough

Now for the pesto, you can certainly make your own (obviously preferred), but for the sake of time, sometimes you just gotta use jarred. The most important thing with pesto on pizza is the oil. If it’s premade, you want to remove as much of the oil that sits on top in the jar that you can. So don’t shake or mix it up before you get rid of it! If you don’t, the oil can make the dough soft and greasy or it can seep out and sit on top of the pizza. Neither option appetizing. If you make it yourself, decrease the oil you add in significantly to prevent the problem from happening.

Greek Pesto being poured on pizza crust

This crust. Brush it with olive oil, sprinkle with kosher salt, garlic powder, onion powder, and some Italian herbs. Instead of tossing the crust, that’ll be the first thing you take a bite out of…

Greek Pesto Pizza close up shot

You can add some cooked chicken marinated in lemon juice and basil, olives, artichokes, prosciutto, so many fish in the the pizza sea.

You make your sea your own.

Greek Pesto Pizza cut into slices

Greek Pesto Pizza thats been bitten into

Own that sea.

#fistbump

Greek Pesto Pizza being bitten into

5 from 1 vote
Greek Pesto Pizza
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
You can make the crust ahead of time, and place it in a plastic bag in the fridge for several days until you are ready to use. Just take it out of the fridge and let it rest 30 minutes or until it's room-temperature.
Course: Main Course
Cuisine: Greek, Italian
Keyword: pesto pizza
Servings: 1 pizza
Calories: 884 kcal
Author: Stephanie
Ingredients
Crust
  • 1 c warm water
  • 1 T sugar
  • 1 t salt
  • 1 T shortening
  • 1 T yeast
  • 2 + cups flour
  • olive oil
  • garlic powder
  • kosher salt
  • onion powder
  • Italian herbs
Toppings
  • 1/2 c pesto as much oil removed as possible
  • 1 c mozzarella cheese freshly shredded
  • 1/3 c crumbled feta cheese
  • 1/2 to mato sliced
  • 1/4 red onion sliced
  • handful pine nuts I buy these in small amounts from the bulk bins, SO much cheaper than pre-packaged
Instructions
  1. Mix all dough ingredients in mixer, adding yeast last. Start with 1 1/2 c flour an let mix in. Slowly add more flour until dough is barely tacky, soft, and has formed a ball that cleans the side of the mixer. Mix 5 minutes, let rest while you prepare your toppings.
  2. Preheat oven (and pizza stone if you have one) to 425 degrees.
  3. Roll out your dough on the counter sprinkled with cornmeal and flour.
  4. Sprinkle pizza stone or pan with more cornmeal and flour to prevent sticking and get that nice crispy crust, then place the crust on the pan.
  5. Liberally brush the crust perimeter with olive oil, garlic powder, onion powder, Italian herbs, and kosher salt.
  6. Prick holes in the crust all over with a fork, then bake 5 minutes.
  7. While it's baking, toast your pine nuts in a frying pan on low heat until fragrant and golden, stirring frequently.
  8. Take crust out of the oven.
  9. Spread pesto on crust, then cheeses, and the rest of your toppings.
  10. Slide the pizza back in the oven for another 10 minutes or so, until the cheese is all melty, the veggies are nice and roasted, and the crust lightly browned.
Nutrition Facts
Greek Pesto Pizza
Amount Per Serving (1 CUP)
Calories 884 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 28g 140%
Cholesterol 142mg 47%
Sodium 4745mg 198%
Potassium 239mg 7%
Total Carbohydrates 43g 14%
Dietary Fiber 7g 28%
Sugars 26g
Protein 41g 82%
Vitamin A 35.4%
Vitamin C 8.2%
Calcium 93.2%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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