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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Sauce. | 2. Combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container; pour into bowl. | 3. Stir in cheeses, cover and refrigerate. | 4. (Flavor is better if cheeses are grated and added just before using.). | 5. For Bread. | 6. Grease two 14-inch pizza pans or heavy bottomed baking sheets and sprinkle with cornmeal. | 7. Oil large mixing bowl and set aside. | 8. Pour 2/3 cup warm water into another large bowl. | 9. Add yeast and sugar and stir until disolved. | 10. Let mixture stand until foamy, about 10 minutes. | 11. Stir in remaining water with olive oil and salt. | 12. Mix in about 5 cups of flour, 1 cup at a time, beating well with wooden spoon after each addition, until dough comes away from sides of bowl. | 13. Sprinkle work surface with 1/2 cup remaining flour. | 14. Turn dough out onto surface and knead until dough is smooth, shiny and elastic, about 10 minutes. | 15. Transfer dough to oiled bowl, turning to coat all surfaces. | 16. Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours. | 17. Punch dough down, turn out onto floured surface and knead briefly into ball. | 18. Return to bowl, cover with towel and let stand in warm, draft-free area until doubled again, about 1 1/2 hours. | 19. Punch dough down;.turn out onto lightly floured surface. | 20. Divide dough in half;roll or pat each half into 14-inch circle. | 21. Transfer to prepared pans. | 22. Pinch up edges of dough to form shallow rim. | 23. Brush twice with egg mixture. | 24. Divide Pesto Sauce evenly between crusts. | 25. Let stand in warm, draft-free area for approximately 30 minutes. | 26. Preheat oven to 400 degrees. | 27. Bake until crusts are golden brown,about 20 to 30 minutes. | 28. Let stand 5 minutes before cutting into wedges. | 29. Bread may be wrapped in foil and refrigerated for several hours after baking and cooling. To reheat, sprinkle with a little water, wrap in foil and warm in 400 degree oven for 10 minutes. | 30. For variations,arrange slices of Fontina, Bel Paese, mozarella or provalone cheese over Pesto Sauce before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil leaf	2	cups		25.2167	0.0	5.61	0.1417
olive oil	1/2	cup		954.72	0.0	0.0	108.0
pine nut	1/3	cup	toasted	302.85	5.886	6.1605	30.7665
garlic clove	1			25.2167	0.0	5.61	0.1417
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
parmesan cheese	2	ounces	grated imported	209.7862	22.6796	22.6796	2.8349
pecorino romano cheese	1	ounce	grated	25.2167	0.0	5.61	0.1417
cornmeal				-	-	-	-
water	2 2/3	cups		0.0	0.0	0.0	0.0
yeast	1 1/4	1/4		13.875	1.5315	1.791	0.0675
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
olive oil	1/3	cup		954.72	0.0	0.0	108.0
salt	1	tablespoon		-	-	-	-
purpose flour	5 1/2	cups	unbleached	25.2167	0.0	5.61	0.1417
egg	1		beaten	71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.