Pizza Dough:
1 cup Water
1 Egg, beaten
1 tsp Salt
2 tbsp Sugar
381g Bread Flour
1.5 tsp Active Dry Yeast
Add ingredients in listed order to bread machine.
Process on dough setting.
Use immediately or cover and allow to rise in refridgerator ~24 hours.
Pesto:
4 cloves Garlic
44 g Fresh Basil Leaves (~3 cups)
1/2 cup Walnuts
1/4 cup Nutritional Yeast
1/2 tsp Salt
1/2 cup Olive Oil
Chop garlic cloves in food processor.
Add remaining ingredients except for oil.
While processing other ingredients add oil to processor in slow, steady stream.
Pizza:
Pizza Dough (from above)
Pesto (from above)
4-5 Chicken tenderloins
Salt
Thyme
Broccoli Florets
Mozzarella Daiya
Season tenderloins with salt and thyme. Fry ~3.5 minutes each side.
Boil Broccoli until bright green. Shock.
Stretch pizza dough to desired shape. Top with pesto, chopped tenderloins, broccoli and mozzarella.
Bake at 550 degrees for 8 minutes.
Yum!
Thoughts:
Great. The only thing I would change is the pesto recipe. It worked really well on the pizza but wasn’t basil-y enough to use by itself. Probably drop the amounts of walnuts & yeast next time.