Three Cheese, Black Olive, and PROSCIUTTO Pizza w/Walnut Pesto
A good ol’ fashioned pizza and movie night is near and dear to my heart. With food allergies it can be pretty tricky to order in this most beloved dish. I’m pretty confident this new pie from our kitchen will hit the spot for you too. serves 2-3
(DF.)(LowFODMAP.)
- ingredients -
1/2 recipe of rustic sourdough or uncooked pizza crust of choice
1/4 C. cornmeal
1/2 C. walnuts, lightly toasted*
one bunch of fresh basil leaves (around 15 leaves)
1/2 C. olive oil
1/2 C. (DF) parmesan cheese*
salt and pepper to taste
- toppings -
prosciutto
black olives
(DF) mozzarella pearls
shaved (DF) parmesan
(DF) pecorino
salami, diced into small cubes
fresh basil, chiffonade
- method -
Preheat your oven to 425º degrees.
Sprinkle a baking sheet or pizza stone with the cornmeal and roll dough out to desired shape. Let rest.
While the dough rests, place walnuts, fresh basil, olive oil, and parmesan cheese in a food processor with a pinch of salt and pepper. Blend until very smooth.
Going back to the dough, gently push the sides up to create your crust.
Spread the pesto on the dough and then add your toppings in desired quantities.
Bake for 30-35 minutes, until bottom is golden brown and cheese is bubbling.
Closely watch your pizza during the last 5-10 minutes as it can brown quickly.
Let cool 5 minutes before slicing.
- baker’s note -
Toast your walnuts by either placing them in your broiler for 5 minutes, turning halfway through or on your stove top in a skillet over medium-low heat until fragrant and slightly browned.This pizza can be made with DF or non-DF cheeses.
recipe by : sara kathryn satyarise bakehouse