Indie Caprese Pizzas
Shared by Christine R. of Milwaukee, WI
I make a homemade pizza dough with V8 juice, which represents the tomatoes in this dish. The homemade pesto made with toasted slivered almonds in place of pine nuts, as they are economical and also quite healthy. Both preparations (pizza dough and pesto can be frozen; though pesto is frozen without the cheese stirred in. Basil-Almond Pesto 1-1/2 cups packed fresh basil leaves 1/2 cup slivered almonds, toasted 3 Tbsp. lemon juice 3 garlic cloves, peeled 1/4 tsp. salt Pepper 1/2 cup extra-virgin olive oil 1/2 cup grated Parmesan-Romano cheese Combine the first six ingredients in a food processor; pulse until chopped. Very slowly pour in oil while processing the pesto. Stir in cheese. Makes 1-1/4 cups. Pizza Dough 1-1/4 cups low-sodium V8 juice (105 degrees) 1 t. yeast 3 c. all-purpose flour 1-1/2 t. salt 1 T. extra-virgin olive oil Dissolve yeast in V8 juice; beat in flour, salt and oil. Cover and let rest 2 hours. Makes 4 portions for pizzas. May individually portion and freeze any unused portions.
Prep Time:
20
Cook Time:
10
Total:
30
Directions
Cut dough into two 1/4-pound pieces (freeze any leftover dough for next time). Punch and flatten dough down; roll into balls. Roll out each piece to cracker-thin, about 11 in. x 7 in. Place on two baking sheets dusted with cornmeal. If dough shrinks up, gently stretch back to cracker-thin and press corners onto the pan to keep it stretched. Spread dough with pesto; top with olives. Thinly slice mozzarella and cut in half if slices are large; layer over toppings. Salt and pepper to taste; sprinkle with Parmesan-Romano cheese. Drizzle with oil. Bake at 475? for 10-12 minutes or until toppings are browned to your liking. Sprinkle with basil and sun-dried tomatoes.
