A simple homemade crust is topped with a quick sauce, pesto, mozzarella and goat cheese!
I love dining out but I hate ordering wrong. I fear it actually. We only go out to eat once or twice a week so I really want it to count. I don’t want to waste my one “night off” on bad food. The pressure of it all makes me so indecisive.
I consider myself an adventurous eater. I relish the thought of trying new cuisines and varying dishes. Ultimately this leads to more indecision. Do I try something new, or do I stick with the tried and true? Most often I choose to try something new. Most often, I regret this decision. I suppose it’s because my favorites are so reliable and so good, then anything else just doesn’t compare.
My husband knows this. He usually goes for the tried and true. I sit there and glare at him while he feasts on his favorite food as if my bad choice was somehow his fault. Next time, I’ll think to myself, I will NOT stray. I will order something good!
When it comes to my favorite pizza place, I never order wrong. I order the exact same pizza every single time. My favorite pizza restaurant has the most incredible pesto and goat cheese pizza. The crust is buttery and soft. The goat cheese becomes incredibly creamy as it melts into the fresh basil pesto. A few mushrooms are hidden underneath a blanket of mozzarella. And there goes my mouth, it’s salivating. That’s what this pesto pizza does to me.
Lucky for me I came up with a pretty darn good homemade version of my favorite pizza. I can have this pesto and goat cheese pizza anytime I want. Next time I head to my favorite pizza place, I’m going to order something totally different. Why not? If it doesn’t meet my expectations I can come home and make my pesto pizza and live happily ever after!
PESTO, MY PESTO
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- 2 cups bread flour
- 1 (.5 oz) package dry yeast
- 1/2 teaspoon sugar
- 3/4 cup hot water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 15 oz can tomato sauce
- 1 6 oz can tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon sugar
- 2 cloves crushed garlic
- 1/4 teaspoon salt
- 1 1/2 cups shredded mozzarella cheese
- 4 oz goat cheese
- 1/2 cup prepared pesto
- 8 oz sliced mushrooms
- In the bowl of a food processor, combine 1 cup of flour, the yeast and the sugar. With the motor running, carefully add ¾ cup of hot water. Pulse ingredients then turn off the food processor. Add the olive and the salt and blend the dough again. Add the remaining flour and mix until the dough forms a ball. Check the dough, if it is too sticky add more flour one tablespoon at a time. If it is too dry add more water one tablespoon at a time. When you have the right consistency, pulse dough one more time.
- Remove dough from the food processor and place in a well-oiled bowl. Cover with plastic wrap and place dough in a warm place. Allow dough to rise for 30 minutes or until doubled in size. Punch dough down, cover and let rise for an additional 30 minutes.
- Grease a pizza stone or pan and spread out your dough.
- In a bowl combine sauce ingredients, stir. Spread sauce over dough. Top with 1-cup mozzarella cheese. Toss mushrooms over the pizza. Dollop pesto over pizza, top with remaining mozzarella and crumbled goat cheese.
- Bake in a 425-degree oven for 10-15 minutes or until crust is golden and cheese begins to bubble.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 371Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 21mgSodium 741mgCarbohydrates 39gFiber 4gSugar 8gProtein 15g