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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 healthy crust Mediterranean,Italian,European
spoonacular Score:84%

Spoonacular Score: 84%

 

You can never have too many main course recipes, so give Homemade Thin Crust Pizza + Pesto + Potato a try. One serving contains 680 calories, 15g of protein, and 41g of fat. For $1.62 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of kosher salt, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Try Thin Crust Pizza, Thin Crust Bagel Pizza, and Thin Crust Create-a-Pizza for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups almonds
almonds
2 cups
2 cups basil
basil
0.75 cups
0.75 cups extra virgin olive oil
extra virgin olive oil
3.5 cups
3.5 cups flour
flour
2 tsps
2 tsps kosher salt
kosher salt
0.75 cups
0.75 cups 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 cups
1.5 cups water
water
2.25 tsps
2.25 tsps yeast
yeast
0.25 cups almonds
0.25 cups
almonds
2 cups basil
2 cups
basil
0.75 cups extra virgin olive oil
0.75 cups
extra virgin olive oil
3.5 cups flour
3.5 cups
flour
2 tsps kosher salt
2 tsps
kosher salt
0.75 cups manchego cheese
0.75 cups
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 cups water
1.5 cups
water
2.25 tsps yeast
2.25 tsps
yeast

Equipment

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


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

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
702 Calories
16g Protein
41g Total Fat
68g Carbs
57% Health Score
Limit These
Calories
702
35%

Fat
41g
63%

  Saturated Fat
8g
52%

Carbohydrates
68g
23%

  Sugar
4g
5%

Cholesterol
15mg
5%

Sodium
1069mg
46%

Get Enough Of These
Protein
16g
32%

Vitamin C
100mg
122%

Vitamin B1
1mg
75%

Folate
287µg
72%

Vitamin A
2832IU
57%

Vitamin K
56µg
53%

Manganese
1mg
52%

Vitamin E
7mg
49%

Vitamin B2
0.68mg
40%

Vitamin B3
7mg
37%

Selenium
25µg
36%

Iron
5mg
31%

Fiber
6g
26%

Calcium
211mg
21%

Vitamin B6
0.42mg
21%

Copper
0.39mg
19%

Phosphorus
173mg
17%

Magnesium
57mg
14%

Potassium
490mg
14%

Vitamin B5
1mg
13%

Zinc
1mg
10%

covered percent of daily need

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