Galbani® Pea Pesto Pizza
0 min
PREP TIME
0 min
TOTAL TIME
Easy
COOKING SKILL
0
SERVING SIZE
Ingredients
Donatella’s Homemade Pizza Dough
- 2 ¾ tsp. Fresh yeast or active dry yeast
- 4 ⅛ cups Water
- 2 ¾ tbsp. Sea salt
- 12 ⅓ cups “Double zero” flour
- Oil for greasing
- Nonstick cooking spray
Pesto
- ¼ cup Walnuts
- ½ cup Pine nuts
- 3 tbsp. Fresh garlic, finely chopped
- 5 cups Fresh basil leaves, packed
- 1 tbsp. Kosher salt
- 1 tsp. Freshly ground pepper
- 1 ¼ cups High-quality extra virgin olive oil
- 1 ¼ cup Galbani® Parmesan cheese, freshly grated
- 1 cup Fresh peas
White Sauce
- ½ cup Heavy cream
- 1 ½ cups Galbani® Premio Mozzarella/Provolone/Cheddar blend, shredded
- Kosher salt & freshly ground pepper to taste
Toppings
- 1 cup Galbani® Premio Mozzarella, shredded
- 1 cup Cherry tomatoes, halved
- 1 cup Grilled chicken, diced
Instructions
Donatella’s Homemade Pizza Dough
- Sprinkle the yeast over the water, combining yeast and water in a large bowl, and let stand until the yeast is creamy, about 1 minute. Stir until the yeast dissolves. In a large bowl, add sea salt, then the yeast mixture and flour. Stir until a soft dough forms.
- Transfer the dough ball to a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
- Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm; let rise until it doubles in size, about 6 hours.
- Cut the dough into 9-ounce pieces and shape the pieces into balls. Place the balls on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for the dough to expand. Let the dough rise until doubled, 8 – 12 hours.
- Rest the dough in the refrigerator for 2 – 4 hours. Your homemade dough is now ready to be baked.
- Set oven to maximum temperature. Par-bake dough about 7 minutes.
Topping
- Place nuts and garlic in food processor and process for 15 seconds. Add basil, salt, and pepper. Process for 15 seconds. Slowly add olive oil and process until mixture is pureed. Add parmesan cheese and process until combined. Mix together with fresh peas.
- In a small saucepan, combine heavy cream and the shredded cheese blend over low heat until cheese is melted. Add salt and pepper to taste.
- Spread white sauce over par-baked pizza shell. Add pea pesto to entire shell. Top with grilled chicken, cherry tomatoes, and shredded Mozzarella. Return to the oven and bake for 8 – 10 minutes.