Artisan Pesto Pizza

I'm going to ask you to take a ride in my wayback machine today. Think back to 2002, if you can. You probably had never heard the word "chipotle" before. Then, out of nowhere, a delightful chain of burrito restaurants from Denver popped up all over the country, and next thing we know, everything is "chipotle" this and "chipotle" that. I'd be willing to bet that most people didn't even know what a chipotle was. (It's a dried and smoked jalapeño pepper, usually sold dry in bags or in adobo sauce in cans).

Then, a few years later, it was "low-carb" this and "low-fat" that. Then "real". Then "all-natural".

This past winter, it was "snicker doodle".

And now, in the last few weeks, the new word in advertising seems to be "artisan." Every single new advertisement we see on TV or in a magazine for a food product seems to use the word "artisan." I'm sorry, but Domino's pizza is not "artisan."


This pizza, artisan I am not, was what I feel like I can call "artisan-style." Upon serving it to Adam, he said "oooh! Artisan pizza!" Artisan pizza inspires images of a rustic bakery, stone ovens, homemade sauces, fresh cheeses, and most importantly fresh dough. I also generally think of a flour-filled white apron, a dusting of flour on the face, and an Italian soundtrack straight out of "Under the Tuscan Sun."

artisan pizza

Upon biting into our pizzas, Adam and I were kind of speechless. I've got this pizza dough thing down pat. Adam said that this pizza was "restaurant good", and coming from the biggest pizza fan I know, that's HUGE. The dough was strong enough to handle the homemade pesto, fresh mozzarella, and baby tomatoes, yet thin enough to not be overwhelming.


Crispy Pizza Dough

Ingredients (2 individual pizzas)

  • 1 cup warm water (about 110°F)
  • 2 1/2 teaspoons (or one packet) active dry yeast
  • 1 cup white bread flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 Tablespoon olive oil


Add the water to the bowl of a stand mixer. Sprinkle the yeast on top and allow to sit until foamy, about 5 minutes.

Add the white flour and mix with the dough hook until very well combined, about 5 minutes.

Add the wheat flour, salt, and olive oil and knead with the dough hook until smooth, about 10 minutes.

Transfer to an oiled bowl and allow to rise until doubled, about 45 minutes.

Punch down, divide into two pieces, and stretch to desired size. Top as desired and bake on a pre-heated pizza stone in a 425°F oven until crispy, about 15 minutes.

Powered by Recipage
artisan pizza
You'll be seeing pesto again soon since, for some reason, I made about 3 cups of it. That's a lot of pesto. More artisan pizzas, artisan pasta, artisan pesto-on-a-spoon…
Ok fine, I'll stop with the "artisan" thing.
Have a great Sunday, and happy Tax Day!
This entry was posted in Baking, bread, Italian, pizza, simple recipe, vegetables, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

One Response to Artisan Pesto Pizza

  1. Biz says:

    I’ve found that the longer I let my dough sit in the fridge, the better it gets – I’ve used up my last dough 2 weeks after I’ve made it too – something about the yeast doing its magic. 😀
    Biz´s last blog post ..Bacon and Pepper Egg Bake

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge