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Homemade Thin Crust Pizza + Pesto + Potato

 
One serving costs about $2

$2.00 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:86%

Spoonacular Score: 86%

 

If you want to add more Mediterranean recipes to your recipe box, Homemade Thin Crust Pizza + Pesto + Potato might be a recipe you should try. This recipe makes 6 servings with 515 calories, 16g of protein, and 19g of fat each. For $2.0 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up water, basil, manchego cheese, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. Not a lot of people really liked this main course. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is excellent. If you like this recipe, take a look at these similar recipes: Thin Crust Pizza, Thin Crust Pizza, and Explorers Thin Crust Pizza.

Pizza works really well with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Fantini Sangiovese with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Fantini Sangiovese

Garnet red color. Intense and persistent, fruity with a winy note and wood favor. Medium body, good tannins, balanced and ready to drink. Excellent with all the typical courses of Italian traditional cooking, with meat and baked fish.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 cup
0.25 cup almonds
almonds
2 cups
2 cups basil
basil
0.75 cup
0.75 cup extra virgin olive oil
extra virgin olive oil
3.5 cup
3.5 cup flour
flour
2 tsps
2 tsps kosher salt
kosher salt
0.75 cup
0.75 cup manchego cheese
manchego cheese
2 Tbsps
2 Tbsps olive oil
olive oil
some
some bell pepper
bell pepper
1 medium
1 medium potato
potato
some
some salt
salt
1 tsp
1 tsp sugar
sugar
1.5 cup
1.5 cup water
water
2.25 tsps
2.25 tsps yeast
yeast
0.25 cup almonds
0.25 cup
almonds
2 cups basil
2 cups
basil
0.75 cup extra virgin olive oil
0.75 cup
extra virgin olive oil
3.5 cup flour
3.5 cup
flour
2 tsps kosher salt
2 tsps
kosher salt
0.75 cup manchego cheese
0.75 cup
manchego cheese
2 Tbsps olive oil
2 Tbsps
olive oil
some bell pepper
some
bell pepper
1 medium potato
1 medium
potato
some salt
some
salt
1 tsp sugar
1 tsp
sugar
1.5 cup water
1.5 cup
water
2.25 tsps yeast
2.25 tsps
yeast
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Equipment

food processor
food processor
baking sheet
baking sheet
wooden spoon
wooden spoon
microwave
microwave
oven
oven
bowl
bowl
food processor
food processor
baking sheet
baking sheet
wooden spoon
wooden spoon
microwave
microwave
oven
oven
bowl
bowl


Instructions

  1. Mise en place (put things in place).
  2. Combine the flour, yeast, sugar, and water in a large bowl with a wooden spoon. Add more flour if it sticks to the sides and resembles more like a batter than dough.
  3. All-Purpose Flour will give you more of a chewier crust, while Bread Flour will be crispier.
  4. Once it comes together and isn't as sticky, scrape it out onto a well floured surface and sprinkle the salt on top.
  5. Kneed the salt into the dough, adding flour as necessary.
  6. Knead for 10 minutes, check if the dough is ready by slightly indenting the top of the dough, if it springs back you're good.
  7. Tuck the ends underneath to stretch out the top and make a large ball, then put it in a well greased bowl rubbed with olive oil to proof.
  8. Wrap it with cling film.
  9. Place your cling wrap wrapped bowl inside the Microwave, and let it proof for an hour or until it has doubled in size.
  10. Don't turn the microwave on, just let it sit in there.
  11. While your dough is proofing you can prepare the pesto.
  12. Soak almonds in water for fifteen minutes.
  13. Wash and dry basil leaves.
  14. Grate cheese. (extra for pizza too)
  15. In a food processor we're going to put our basil, the cheese, soaked almonds, little salt and pepper, and 1/4 cup of extra virgin olive oil.
  16. Process it on and off for thirty seconds.
  17. Then drizzle in the rest of the olive oil while the food processor is on. This makes sure you get the optimal consistency for your likings.
  18. When it's made fresh the oil tends to separate from the other ingredients. I suggest serving this after it's been in the refrigerator for an hour because the pesto rests and stays together better.
  19. When the dough has doubled plop it onto a lightly dusted countertop and move it around so the entire dough gets covered.
  20. Divide it into thirds.
  21. Preheat the oven to 500F and place a baking stone on the middle rack. (you can also use an overturned cookie sheet)
  22. NOTE: The baking stone/cookie sheet has to be larger than the size of the pizza you are making, otherwise it will hang over the edges and burn onto the oven rack.
  23. Coat one ball of dough with flour and place it on a well-floured surface. Using your fingertips, gently flatten the dough into an 8-inch disk, leaving an inch or so of outer edge thicker than the center.
  24. Using your hands, gently stretch it into a 10-12 inch round, working along the edges and giving the dough quarter turns as you stretch it.
  25. Transfer the dough onto a pizza peel coated with flour or semolina, cornmeal is fine as well.
  26. Top with a thin layer of the pesto.
  27. Mandolin thin slices of potato and arrange them on the pizza. I don't prepare the potato ahead of time because sometimes it will oxidize and turn red and it makes for an ugly pizza.
  28. Slide the pizza onto the stone and bake it for 10-12 minutes or until the crust is brown and the cheese as melty and shimmering.
  29. Wait a little to slice and serve. Serve it hot.
  30. I feel obliged to remind you about the other two balls of dough, but once you devour the first one I guarantee you'll be searching for the others. And as always,
  31. Chow!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.99
Ingredient
¼ cups almonds
2 cups basil
¾ cups extra virgin olive oil
3.5 cups flour
2 teaspoons kosher salt
¾ cups manchego cheese
2 tablespoons olive oil
some bell pepper
1 medium potato
2.25 teaspoons yeast
Price
$0.64
$1.89
$1.93
$0.58
$0.01
$3.01
$0.33
$2.24
$0.28
$1.04
$11.97
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Nutritional Information

Quickview
709k Calories
15g Protein
41g Total Fat
70g Carbs
57% Health Score
Limit These
Calories
709k
35%

Fat
41g
63%

  Saturated Fat
8g
52%

Carbohydrates
70g
23%

  Sugar
4g
5%

Cholesterol
15mg
5%

Sodium
1067mg
46%

Get Enough Of These
Protein
15g
32%

Vitamin C
103mg
126%

Vitamin B1
1mg
77%

Folate
287µg
72%

Vitamin A
2833IU
57%

Vitamin K
56µg
54%

Vitamin E
7mg
49%

Manganese
0.88mg
44%

Vitamin B2
0.68mg
40%

Vitamin B3
7mg
37%

Selenium
25µg
36%

Iron
4mg
26%

Fiber
6g
26%

Vitamin B6
0.44mg
22%

Calcium
205mg
21%

Phosphorus
180mg
18%

Magnesium
57mg
14%

Potassium
493mg
14%

Copper
0.28mg
14%

Vitamin B5
1mg
13%

Zinc
1mg
9%

covered percent of daily need

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