This is a recipe for both pizza dough, and a fully topped pizza. You can make each together for a full recipe, or you can use just the dough recipe and top with your own preferred toppings or just use the ingredients for the toppings of the pizza on your favorite pizza crust. The dough recipe makes 6-8 individual pizza doughs. Those you don't use can be kept in the fridge for up to three days, and in the freezer for up to a month. Pizza infused with loads of flavor and superfood boosts, how could you go wrong?
Pizza Dough Ingredients:
2C All Purpose FL
½ C Water (Tepid, room temperature)
1 TSP packaged yeast
½ TSP ground cinnamon
½ TSP ground cumin
½ TBSP MRM Turmeric Powder
Pinch of Sea salt
1 Cup Sun blushed tomatoes
10-12 Large fresh basil leaves
1 Tbsp pine nuts, slightly roasted
6 Garlic cloves, roasted for 12 minutes
1 Tbsp MRM Red Beet Powder
1 Cup olive oil
¼ Cup water, to thin if needed
Squeeze of lemon juice, to taste
Sea salt and pepper, to taste
Grated Parmesan, optional
Pizza Topping Ingredients:
Sun Blushed tomato pesto
Pizza dough (preferred amount)
1 Cup sliced jarred artichokes
2 Heirloom tomatoes
Fresh basil leaves, to garnish
1 Ball of buffalo Mozzarella, sliced
Arugula to garnish
Pizza Dough Directions:
Combine all the dry ingredients together in a bowl. In a small, separate bowl combine the water yeast until dissolved.
On a clean, dry work surface dump the mixed dry ingredients and create a well in the middle of the pile. Add the water and yeast combo into the well and whisk with a fork until you get a wet dough.
Start using your hands to knead the wet dough with whatever dry mix remains on your work surface until fully combined, about 5 or 6 minutes. You should now have a nice, smooth dough ball.
Place the dough in a lightly floured bowl and cover with plastic wrap. Allow your dough to proof (rise until doubled in size) at room temperature. This should take about 25-30 minutes.
Once your dough has proofed knock the air out of it until it is back to it's original size and you have that nice smooth dough ball once again. Cut your dough into 6-8 equal portions, plastic wrap each individually, and place in the fridge until you're ready to use a dough.
*Chef's Note: The extra dough that you don't use will continue to proof while resting in the fridge. Do not worry, this is normal and can be fixed when you roll out that portion of dough when you're ready to use it.
Pesto Sauce Directions:
Blend all pesto ingredients together until you reach your desired consistency. Set aside.
Roll out your pizza dough to desired thickness and shape, and place on large baking sheet- or pizza stone if you have one.
Spread your desired amount of pesto onto the crust, and continue to top with all other ingredients.
Bake for 8-10 minutes, or until the crust is golden and crispy. Enjoy!