Friday, June 17, 2011

Caprese Pinenut Pizza

This pizza is a seasonal sensation. I have fresh basil from my herb container garden. Real tomatoes are starting to appear in the store - you know the ripe kind. Put them together with freshly grated mozzarella, loaded tomato sauce, and pine nuts for a tasty and sophisticated pizza. 

There is something amazing about toasted pine nuts. They aren't cheap, but just a few add such great crunch and flavor. I keep them in the fridge for little splurges and to make pesto.

As a texture eater, crunch is one of the best things you can add to any dish. This pizza has the pine nuts for crunch along with toasted mozzarella and a crisp crust. Under that crisp surface is the stretching gooey cheese and a fresh sauce.

Spray the edge of the crust with a little oil and sprinkle with salt, sesame seeds, crushed herbs, or whatever you enjoy before baking.

The crust:
2 c Unbleached Flour
2 c Wheat Flour
1 1/2 c Water
2 T Olive Oil
1 t Italian Seasoning
1/2 t Sea Salt
1/4 t Garlic Powder
2 t Yeast

Throw it all the bread machine and let the paddles do the work for you. Spread out on parchment paper, add your choice of toppings and bake at 400 for 12-15 minutes. I put a bit of basil on the flavors to bake in and sprinkled on fresh chopped basil after it came out for the fresh taste.

Time Crunch Method - add topping to your favorite frozen cheese pizza. Reserve some fresh basil to sprinkle on after it finishes baking.

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