The yeast dough that started it all ("it all" being my room smelling like fresh bread on the weekly.) We make this white pizza because one of our friends isn't able to eat tomatoes, but it would be just as delicious with red sauce. And it was pretty delicious already.
Notes:
Cooking with small children can go much more smoothly than you might think! Read this Montessori Basics post on cooking & baking with toddlers for tips.
We got special permission from all the parents to use real cheese in this, since we are a vegan school. You can also use vegan parm & mozzarella. This would also taste great topped with mushrooms, peppers, tomato slices, you name it.
Ingredients:
Dough
- 2 cups AP flour
- 2 tbsp olive oil
- 1 tsp sugar
- 1 packet instant quick-rise yeast
- 1 tsp salt
- 3/4 cup warm water
Pesto
- A handful of fresh basil leaves
- Approx 1 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt & pepper to taste
Toppings: Shredded mozzarella cheese.
Preparation:
- Mix the yeast & warm water together.
- Add the sugar, salt, and olive oil.
- Add the flour in small amounts, stirring to incorporate.
- Stir until a ball of dough forms. If dough is too sticky, add more flour until you can handle it easily.
- Turn out onto a floured surface and knead for 5 - 10 minutes.
- Cover and let rise for about one hour.
While dough is rising, mix the pesto base:
- Shred or grind basil in a mortar and pestle
- Mix in olive oil, salt & pepper, garlic and Parmesan.
- Stir to combine.
Assembly:
- Dough should be almost doubled in size. Punch down and break off small pieces.
- Roll or stretch each piece out flat.
- Spread on spoonfuls of pesto base.
- Sprinkle with mozzarella.
- Place on greased baking tray.
- Bake in preheated oven at highest temperature (usually 450F) for 15-20 minutes.
This turned out so good I started researching more dough recipes for the classroom. We really don't make it as much as we should.
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