Pesto Pizza Bread Recipe

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Pesto Pizza Bread
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Ingredients
17
Count
Nutrition
623
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For Sauce.
  2. Combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container; pour into bowl.
  3. Stir in cheeses, cover and refrigerate.
  4. (Flavor is better if cheeses are grated and added just before using.).
  5. For Bread.
  6. Grease two 14-inch pizza pans or heavy bottomed baking sheets and sprinkle with cornmeal.
  7. Oil large mixing bowl and set aside.
  8. Pour 2/3 cup warm water into another large bowl.
  9. Add yeast and sugar and stir until disolved.
  10. Let mixture stand until foamy, about 10 minutes.
  11. Stir in remaining water with olive oil and salt.
  12. Mix in about 5 cups of flour, 1 cup at a time, beating well with wooden spoon after each addition, until dough comes away from sides of bowl.
  13. Sprinkle work surface with 1/2 cup remaining flour.
  14. Turn dough out onto surface and knead until dough is smooth, shiny and elastic, about 10 minutes.
  15. Transfer dough to oiled bowl, turning to coat all surfaces.
  16. Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
  17. Punch dough down, turn out onto floured surface and knead briefly into ball.
  18. Return to bowl, cover with towel and let stand in warm, draft-free area until doubled again, about 1 1/2 hours.
  19. Punch dough down;.turn out onto lightly floured surface.
  20. Divide dough in half;roll or pat each half into 14-inch circle.
  21. Transfer to prepared pans.
  22. Pinch up edges of dough to form shallow rim.
  23. Brush twice with egg mixture.
  24. Divide Pesto Sauce evenly between crusts.
  25. Let stand in warm, draft-free area for approximately 30 minutes.
  26. Preheat oven to 400 degrees.
  27. Bake until crusts are golden brown,about 20 to 30 minutes.
  28. Let stand 5 minutes before cutting into wedges.
  29. Bread may be wrapped in foil and refrigerated for several hours after baking and cooling. To reheat, sprinkle with a little water, wrap in foil and warm in 400 degree oven for 10 minutes.
  30. For variations,arrange slices of Fontina, Bel Paese, mozarella or provalone cheese over Pesto Sauce before baking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 623.13 Kcal (2609 kJ)
Calories from fat 288.35 Kcal
% Daily Value*
Total Fat 32.04g 49%
Cholesterol 28.11mg 9%
Sodium 1371.41mg 57%
Potassium 185.28mg 4%
Total Carbs 68.96g 23%
Sugars 0.91g 4%
Dietary Fiber 4.04g 16%
Protein 15.16g 30%
Vitamin C 0.2mg 0%
Iron 4.9mg 27%
Calcium 154.8mg 15%
Amount Per 100 g
Calories 282.75 Kcal (1184 kJ)
Calories from fat 130.84 Kcal
% Daily Value*
Total Fat 14.54g 49%
Cholesterol 12.76mg 9%
Sodium 622.29mg 57%
Potassium 84.07mg 4%
Total Carbs 31.29g 23%
Sugars 0.41g 4%
Dietary Fiber 1.83g 16%
Protein 6.88g 30%
Vitamin C 0.1mg 0%
Iron 2.2mg 27%
Calcium 70.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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