Brie, Mozzarella & Peach Pizza with Basil & Arugula Pesto Recipe & How to Cook

INGREDIENTS:

2 cups (500 mL) bread flour (approx.)

1 pkg (8 g) quick-rise (instant yeast) yeast

1 tsp (5 mL) sea salt

1 tsp (5 mL) granulated sugar

1 cup (250 mL) warm water (120 to 130°F/50 to 55°C)

3 tbsp (45 mL) olive oil, divided

1 cup (250 mL) sliced Brie

1 large peach, cut into wedges

3/4 cup (175 mL) shredded Mozzarella

Arugula leaves

Sea salt and cracked black pepper

Pesto:

1 1/4 cup (300 mL) packed fresh basil leaves

1 1/4 cup (300 ) packed stemmed arugula

1/3 cup (75 mL) olive oil

1/4 cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) toasted pine nuts, almonds or cashews

1/4 tsp (1 mL) sea salt

1/4 tsp (1 mL) cracked black pepper

1/2 tsp (2 mL) grated lemon zest

PREPARATION:

1. In a large bowl combine flour, undissolved yeast, salt and sugar.

2. Stir in water and 2 tbsp (30 mL) of oil; mix until well combined. If necessary, add

more flour to make a soft dough.

3. Turn out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes.

Cover and let rest on floured surface 25 minutes.

Pesto:

1. Meanwhile, in a food processor, pulse together basil, arugula, oil, Parmesan

2. Cheese, pine nuts, salt, and pepper until finely chopped.

3. Stir in lemon zest. Measure out ½ cup (125 mL) and reserve remaining pesto for another use.

Pizza

1. Preheat oven to 450°F (230°C).

2. Lightly grease a large baking sheet.

3. On lightly floured surface, roll out dough to desired shape, about ¼-inch (5 mm) thick.

4. Place on prepared baking sheet. Evenly spread ½ cup (125 mL) of pesto over dough.

5. Top with Brie, peaches and Mozzarella.

6. Bake in preheated oven until golden and bubbly, about 15 to 20 minutes.

7. Top with arugula leaves; drizzle remaining 1 tbsp (15 mL) of oil (optional) and

season to taste with salt and pepper.

Source: Dairy Goodness

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