It has been a crazy week. I can hardly believe it is already Thursday, it seems like we were just celebrating Mother’s Day. Our days have been full of soccer, baseball, finishing up history projects and overtired boys. I was thankful for the thunderstorm that rolled through yesterday late afternoon and cancelled our evening’s activities. We needed a night off.
With our plans changed, the boys settled in for a movie and I began working on supper. Parsley Pesto Pizza (try saying that 3 times fast) was on the menu. This recipe is one of my own, inspired by a pizza Bret and I enjoyed on a weekend getaway about a year ago. It was love at first bite for both of us. I’ve made it many times since. The ingredients are simple, the taste is anything but. Coupled with a glass of wine this makes for a great evening meal.
The pizza dough requires a bit of planning ahead, but it is a quick fix the night before and rises while sitting in the fridge. It makes a wonderful, thin crust.
Parsley Pesto Pizza
1 cup mushrooms, sliced
2 cups mozzarella (I used a combination of mozzarella, provolone and parmesan, as it’s what I had on hand.)
Overnight Pizza Crust
3 cups bread flour
2 teaspoons sugar
1/2 teaspoon instant or rapid rise yeast
1 1/3 cups ice water
1 tablespoon vegetable oil
1 1/2 teaspoon salt
In the bowl of a food processor pulse together the bread flour, salt and yeast.
Pour the cold water through the feed tube while the food processor is running. Process until just combined. Let stand for 10 minutes.
Add the table salt and vegetable oil. Process until the dough comes away from the sides of the bowl. Take the dough out and knead it for about 1 minute or until it is smooth.
Place the dough in a bowl coated with vegetable oil. Cover with plastic wrap and put in the refrigerator for 24 hours or up to 3 days.
Preheat oven to 425 degrees. Press the dough out to your desired shape and place on bottom side of pizza pan (makes for a crisper crust) or pizza stone. Top with parsley pesto, sliced mushrooms and cheese.
Bake in oven for 15-20 minutes or until crust and cheese are golden brown. Let cool 5 minutes before serving.
Today Henry and I are off with friends on a road trip. We’ll be visiting an asparagus farm, meeting new friends and taking lots of pictures! Have a great Thursday!