Homemade Thin Crust Pizza + Pesto + Potato

Name: Homemade Thin Crust Pizza + Pesto + Potato
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1/4 cup almonds; 2 cups basil, loosely packed; 3/4 cup extra virgin olive oil, divided; 3 1/2 - 4 cup flour, plus more for rolling and as needed; 2 teaspoon kosher salt; 3/4 cup Manchego Cheese; 2 tablespoon olive oil, plus 2 teaspoon for coating bowl; pepper; 1 medium potato, sliced thinly; salt; 1 teaspoon sugar; 1 1/2 cup water, 110F; 2 1/4 teaspoon yeast

“If you want to add more Mediterranean recipes to your recipe box, Homemade Thin Crust Pizza + Pesto + Potato might be a recipe you should try. This recipe makes 6 servings with 515 calories, 16g of protein, and 19g of fat each. For $2.0 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up water, basil, manchego cheese, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. Not a lot of people really liked this main course. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is excellent. If you like this recipe, take a look at these similar recipes: Thin Crust Pizza, Thin Crust Pizza, and Explorers Thin Crust Pizza.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Almonds¼ cup
Basilloosely packed2 cups
Extra virgin olive oildivided¾ cup
Flourplus more for rolling and3.5 cups
Kosher salt2 tsp
Manchego cheese¾ cup
Olive oilplus 2 teaspoon for coating bowl2 tbsp
Bell pepper6 servings
Potatomedium, sliced thinly1 medium
Salt6 servings
Sugar1 tsp
Water110F1.5 cups
Yeast2.3 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Mise en place (put things in place).
2
Combine the flour, yeast, sugar, and water in a large bowl with a wooden spoon.
3
Add more flour if it sticks to the sides and resembles more like a batter than dough.All-Purpose Flour will give you more of a chewier crust, while Bread Flour will be crispier.Once it comes together and isn't as sticky, scrape it out onto a well floured surface and sprinkle the salt on top.Kneed the salt into the dough, adding flour as necessary.Knead for 10 minutes, check if the dough is ready by slightly indenting the top of the dough, if it springs back you're good.Tuck the ends underneath to stretch out the top and make a large ball, then put it in a well greased bowl rubbed with olive oil to proof.Wrap it with cling film.

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