Pesto Tomato Detroit-Style Pizza
Ingredients
Tomato Confit
-
1
pint
cherry tomatoes
-
2
cloves
garlic
-
1
teaspoon
kosher salt
-
¼
teaspoon
crushed red pepper
-
⅓
cup
olive oil
Simple Pesto
-
2
cups
basil leaves
-
¼
cup
pine nuts
-
⅓
cup
olive oil
-
2
cloves
garlic
-
⅓
cup
finely grated Parmesan-Reggiano
-
½
teaspoon
kosher salt
Pizza Dough
-
2¼
cups
all-purpose flour
-
1½
teaspoons
kosher salt
-
1
teaspoon
instant yeast
-
¾
cup
warm water
-
olive oil
(for pan, dough, and stretching)
Toppings
-
3
ounces
aged provolone
-
8
ounces
shredded mozzarella
Instructions
- Preheat the oven to 300°F.
- Toss cherry tomatoes, garlic, salt, crushed red pepper, and olive oil in a baking dish and roast for 45 minutes, stirring every 15 minutes.
- Blanch basil in boiling salted water for 5 seconds, then transfer to an ice bath and squeeze out excess water.
- Toast pine nuts in a small pan until golden brown.
- In a food processor, combine blanched basil, olive oil, garlic, parmesan, toasted pine nuts, and salt; pulse until desired consistency.
- In a bowl, mix flour, salt, and instant yeast; add warm water and olive oil, mixing until cohesive.
- Grease a 9x13-inch baking pan with olive oil and place the dough in the center.
- Dimple the dough and stretch it to the corners, repeating every 15 minutes until it fills the pan, then let it rise for 1 hour.
- Preheat the oven to 500°F.
- Spread pesto over the dough, top with provolone and mozzarella, and evenly distribute the roasted tomatoes.
- Bake for 7 minutes, rotate, then bake for another 7 minutes until golden brown.
- Let cool for 5 minutes, spoon on remaining pesto, slice, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
210
Total fat
4g
Total carbohydrates
21g
Total protein
32g
Sodium
12mg
Cholesterol
23mg
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