Once upon a time, in a sun-drenched garden overflowing with vibrant vegetables and fragrant herbs, I stumbled upon the inspiration for this delightful pizza. It was a lazy summer afternoon, and the air was filled with the sweet scent of basil mingling with the earthy aroma of ripe tomatoes. I wanted to create a dish that would capture the essence of that garden, celebrating the colorful bounty of nature. Thus, the Garden Wonderland Pesto Pizza was born, a delicious tribute to fresh ingredients and bold flavors.
Ingredients
For the Pizza Dough:
2 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil
1 cup warm water (110°F)
For the Pesto Sauce:
2 cups fresh basil leaves
½ cup pine nuts (or walnuts)
½ cup grated Parmesan cheese
2 cloves garlic
½ cup extra-virgin olive oil
Salt and pepper to taste
For the Toppings:
1 cup cherry tomatoes, halved
1 medium zucchini, thinly sliced
½ cup red onion, thinly sliced
1 cup mozzarella cheese, shredded
Fresh arugula for garnish
Balsamic glaze (optional)
Instructions
Begin by preparing the pizza dough. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well. Create a well in the center and add the olive oil and warm water. Stir until a dough forms. On a floured surface, knead the dough for about 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the pesto sauce. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt and pepper to taste. Set aside.
Once the dough has risen, preheat your oven to 475°F (245°C). Punch down the dough and roll it out on a floured surface into a 12-inch circle. Transfer the dough to a pizza stone or a baking sheet lined with parchment paper.
Spread a generous layer of the pesto sauce over the pizza base, leaving a small border around the edges. Arrange the cherry tomatoes, zucchini slices, and red onion evenly over the pesto. Sprinkle the mozzarella cheese on top, ensuring every colorful ingredient is covered.
Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Once out of the oven, let the pizza cool for a few minutes.
Garnish the pizza with fresh arugula and drizzle with balsamic glaze for an extra burst of flavor. Slice it up, gather your friends, and enjoy the taste of summer captured in every bite. This Garden Wonderland Pesto Pizza is not just a meal; it’s a vibrant celebration of nature’s best offerings!