Red Pepper Pesto Pizza

Ingredients

    Crust:

    4 lb (full box) Krusteaz Professional® Focaccia Bread Mix 734-0705

    2, 7 gram packets yeast (included in box)

    36 fl oz (4 1/2 cups) water (105°F – 115°F)

    1 fl oz (2 Tbsp) olive oil

    Topping:

    10 2/3 oz (1 1/3 cups) pesto sauce

    28 oz (7 cups) shredded mozzarella cheese

    10 1/2 oz (3 1/2 cups) shredded Parmesan cheese

    8 1/4 oz (1 3/4 cups) roasted red peppers, cut in strips

    3 1/2 fl oz (1/2 cup) olive oil

 

Yield

7, 12 inch pizzas

Method

    1. For crust, place Krusteaz Focaccia Bread Mix and yeast in mixer bowl. Using a dough hook, mix on low speed until blended.

    2. Add water and continue to mix on low speed 4 minutes. Scrape bowl and hook.

    3. Continue to mix on low speed 4 minutes. During last 15 seconds of mixing, pour oil down side of bowl to coat dough. Scrape bowl and hook; remove hook. Turn dough to lightly coat entire surface with oil.

    4. Cover and allow to stand in warm, draft-free place 1 hour or until double in size.

    5. Scale into 7, 14 oz pieces. Press dough into 7, prepared 12-inch pizza pans.

    6. For topping, spread 1 1/2 oz (3 tablespoons) pesto sauce over dough in each pan. Sprinkle 4 oz (1 cup) mozzarella cheese, 1 1/2 oz (1/2 cup) Parmesan cheese and 1 1/4 oz (1/4 cup) peppers over each pizza. Drizzle 1/2 oz (1 tablespoon) oil over each pizza.

    7. For convection oven, bake at 400°F12-15 minutes; for standard oven, bake at 450°F 14-18 minutes, or until golden brown.

 

WHEAT