Imagine biting into a slice of pizza with a perfectly crispy crust, topped with zesty pesto, savory pepperoni, and gooey mozzarella cheese—sounds irresistible, right? This homemade Pepperoni Pesto Pizza is not just another pizza; it’s a culinary adventure that will transport your taste buds straight to Italy! With just 45 minutes of your time, you can create two mouthwatering pizzas that will impress your family and friends. Get ready to elevate your pizza game and discover the secrets to crafting this delightful dish from scratch!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1/2 cup pesto
- 1 cup sliced pepperoni
- 1 cup shredded mozzarella cheese
Instructions
- In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes frothy, indicating the yeast is activated.
- Add salt to the flour in a separate bowl and create a well in the center. Pour the activated yeast mixture into the flour and mix until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 20 minutes until it doubles in size.
- Preheat the oven to 450°F (230°C) and prepare a pizza stone or baking sheet.
- Punch down the risen dough and divide it into two equal portions. Roll each portion into a thin, round shape on a floured surface.
- Transfer the rolled dough to the prepared baking surface and spread an even layer of pesto across the surface, leaving a small border around the edges.
- Evenly distribute sliced pepperoni and sprinkle shredded mozzarella cheese over the pesto base.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven, let cool for 2-3 minutes, slice, and serve hot.
Tips
- Activate Your Yeast: Make sure your water is warm but not hot—around 110°F (43°C) is ideal. This helps the yeast activate properly for a fluffy crust.
- Knead Well: Don’t rush the kneading process! Knead the dough until it’s smooth and elastic, which usually takes about 8-10 minutes. This develops the gluten and gives your crust that perfect chew.
- Warm Rising Spot: For the best dough rise, find a warm, draft-free area in your kitchen. You can also place the dough in an oven that’s turned off but has the light on to create a cozy environment.
- Don’t Skimp on Toppings: Be generous with the pesto and cheese! A good layer of pesto not only adds flavor but also keeps the crust moist.
- Watch the Bake Time: Every oven is different, so keep an eye on your pizza as it bakes. Look for a golden-brown crust and bubbling cheese to know it’s ready.
- Slice and Serve: Let the pizza cool for a few minutes before slicing. This allows the cheese to set slightly, making it easier to serve without losing all the toppings.
- Experiment with Variations: Feel free to customize your pizza! Add vegetables like bell peppers or mushrooms, or switch up the cheese for a unique twist.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 13g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 30mg
