Connecticut is very well known for it’s amazing choice of pizza and having tested multiple options in restaurants…it’s true!!!! Pizza here is amazing!! In our current state of affairs, aka the pandemic, we have been staying home a lot more and pizza is one thing we can make as family … even my 3.5yo can participate! Today, I chose to showcase a pizza that I made recently that has a pesto base…which I have never personally seen on a menu! For the pesto recipe, check out my post from 7/21/2020! Tip – if you want the dough for dinner, start making it early in the afternoon because it needs to rise for a few hours to be lighter (making it a day or two before is even better….but I’m a working mom and don’t always have time to plan….and sometimes even the plan doesn’t work out!!!). For you busy folks, it still works fine if you make it and just let it rise 30 minutes before putting it in the oven (I tested this!)

Ingredients

• My pesto (recipe on my blog page)
• 1 1/4 cup warm water (30 seconds in microwave should be enough)
• 1/2 tsp dry active yeast
• 2 tsp natural honey
• 2 tsp salt
• 3 1/2 cups all purpose flour (reserve 1/4 cup for dusting)
• OPTIONAL – you can add some dried herbs to make your curst flavourful!
• OPTIONAL – you can also add more honey or maple syrup and use this dough for a dessert pizza!

Dough instructions (make ahead for best results)

• LAY OUT YOUR INGREDIENTS FIRST!!! -> I can’t stress this point enough…I’ve forgotten ingredients in recipes so many times because i didn’t lay everything out first….and BIG SURPRISE the recipes flopped obviously!
• In a large stand mixer bowl, combine warm water, honey, salt, yeast and let sit for 5-10 minute
• Add in the flour slowly (a cup at a time) and start kneading with the kneading hook of your stand mixer (slow to medium speed). The dough should be a little sticky
• Cover and let rise in a warm place for about 4 hours (or 30 minutes if your in a rush like me!) – for best crusty results, refrigerate overnight and take out from the fridge an hour before rolling out
• Place dough on floured surface and knead by hand by folding it and separate in two balls
• Roll out your balls with floured rolling pin
• Add your toppings!!!!

Toppings for my “caprese” style pizza

• My pesto as a base
• Fresh local mozzarella slices
• Homemade marinara or your favourite tomato sauce on top

Cook at 550F for 10 minutes and enjoy!!!!!