neverhomemaker: Pesto Pizza Dough

I told you I'd be back with more pesto-riffic ideas for you. I'm pretty sure this is my favorite way to use homemade pesto in bulk -- and it works no matter what ingredients (think GREENS) you end up using. This basic pizza dough works great for, well, pizzas + calzones, but also a sweet modification of one of my favorite recipes: Pumpkin Pesto Rolls.

Now make some PESTO garlic rolls!

PESTO PIZZA DOUGH
Vegan optional, depending on your pesto.

What you'll need . . .

2-1/4 teaspoons yeast
1 cup warm water
1 tablespoon sugar or honey/maple syrup
2 tablespoons olive oil
1 cup Garlic Scape + Swiss Chard Pesto
3+ cups bread flour
pinch salt

Method . . .

If you haven't already, make your pesto. As I've said in the past, you can sub in most leafy greens you have around your kitchen -- so feel free to get creative. We've used anything from swiss chard to kale, etc.
Then in a large bowl, combine the warm -- not hot -- water, yeast, and sugar. Stir and let sit until frothy -- around 5 to 10 minutes.
Add the pesto and olive oil. Stir well.
Then add in the bread flour + salt -- at first just 2-1/2 cups. Knead and add more flour 1/4 cup at a time until the mixture forms an elastic ball. Not sticky. Cover with plastic wrap and let rise for 2 hours until doubled in bulk.
Then punch down and divide into two balls. Store one and divide the other again -- but into between 6 and 8 balls. Then follow the instructions in the Pumpkin Pesto Rolls post for the rest.

Like I said, making a simple + satisfying pizza is always great, too. Tomorrow I'll share this beauty with you -- homemade kalamata tomato sauce and all!