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Homemade Thin Crust Pizza + Pesto + Potato
$2.00 per serving
1 likes
Ready in 45 minutes
6
lunch,main course,main dish,dinner
Mediterranean,Italian,European
Spoonacular Score: 87% 
My notes:
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 Wine, Alcoholic Drink, and White 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 NV St. Julian Head Games with Spices with a 5 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.
NV St. Julian Head Games with Spices
» Get this wine on Amazon.com
Ingredients
162 ml
0.75 cup
extra virgin olive oil
84.75 g
0.75 cup
manchego cheese
162 ml
0.75 cup
extra virgin olive oil
84.75 g
0.75 cup
manchego cheese
Equipment
Instructions
- Mise en place (put things in place).
- 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.
- All-Purpose Flour will give you more of a chewier crust, while Bread Flour will be crispier.
- Once it comes together and isn't as sticky, scrape it out onto a well floured surface and sprinkle the salt on top.
- Kneed the salt into the dough, adding flour as necessary.
- 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.
- 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.
- Wrap it with cling film.
- Place your cling wrap wrapped bowl inside the Microwave, and let it proof for an hour or until it has doubled in size.
- Don't turn the microwave on, just let it sit in there.
- While your dough is proofing you can prepare the pesto.
- Soak almonds in water for fifteen minutes.
- Wash and dry basil leaves.
- Grate cheese. (extra for pizza too)
- 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.
- Process it on and off for thirty seconds.
- 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.
- 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.
- When the dough has doubled plop it onto a lightly dusted countertop and move it around so the entire dough gets covered.
- Divide it into thirds.
- Preheat the oven to 500F and place a baking stone on the middle rack. (you can also use an overturned cookie sheet)
- 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.
- 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.
- 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.
- Transfer the dough onto a pizza peel coated with flour or semolina, cornmeal is fine as well.
- Top with a thin layer of the pesto.
- 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.
- 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.
- Wait a little to slice and serve. Serve it hot.
- 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,
- Chow!
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $2.55
Ingredient
¼ cups almonds
2 cups basil
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
some bell pepper
1 medium potato
2.25 teaspoons yeast
Price$0.64
$1.89
$1.89
$1.93
$0.58
$0.01
$3.01
$0.33
$2.24
$2.24
$0.28
$0.27
$15.32
Nutritional Information
Quickview
525 Calories
15g Protein
19g Total Fat
73g Carbs
57% Health Score
Limit These
Calories
525k
Fat
19g
Saturated Fat
5g
Carbohydrates
73g
Sugar
7g
Cholesterol
15mg
Sodium
1068mg
Get Enough Of These
Protein
15g
Vitamin C
200mg
Vitamin A
5587IU
Vitamin K
80µg
Folate
248µg
Vitamin B1
0.83mg
Manganese
1mg
Vitamin B2
0.63mg
Vitamin E
5mg
Selenium
25µg
Vitamin B3
6mg
Vitamin B6
0.62mg
Fiber
7g
Iron
5mg
Calcium
223mg
Potassium
644mg
Phosphorus
182mg
Magnesium
69mg
Copper
0.31mg
Vitamin B5
1mg
Zinc
1mg
covered percent of daily need
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