| Level: | Easy |
| Total: | 1 day 1 hr 5 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 500 grams (3 1/4 cups) all-purpose flour
- 2 teaspoons fine sea salt
- 1/4 teaspoon active dry yeast
- 1/2 cup pine nuts, toasted
- 4 cloves garlic
- 1/2 cup fresh basil, plus more for serving
- 1/2 cup fresh mint
- 1/4 teaspoon crushed red pepper, plus more for serving
- 1 lemon, halved
- Kosher salt and freshly ground black pepper
- 1/2 cup shredded Parmesan, plus more for serving
- 1/2 cup olive oil
- All-purpose flour, for dusting
- 1/2 pound fresh mozzarella, torn
- 1 small or 1/2 large (6 ounces) zucchini, cut into 1/8-inch-thick slices
Instructions
- For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it’s doubled in sized and bubbling.
- For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don’t have a pizza stone, you can use a baking sheet.)
- Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
- Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
- Repeat with the other half of the pizza dough and ingredients.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1087 |
| Total Fat | 58 g |
| Saturated Fat | 15 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 57 mg |
| Sodium | 766 mg |
Reviews
I mixed the dough at 7 pm last night and began forming pizzas tonight at 6 pm, so a 23 hour period. The dough was extremely wet – more similar to ciabatta dough than the nice, pliable dough I saw Molly working with on this episode. I had to scrape it out of the bowl onto a heavily floured counter and knead in a good bit more flour to be able to work with it. When baked the the pizzas stuck to their pans even though I had dusted the pans with cornmeal. Anyone else have this issue? The finished pizzas had excellent flavor and chew. In fact, it’s the closest I’ve ever come to making pizza parlor pizza here in my home kitchen. I’d gladly give the recipe 5 stars if the dough weren’t so wet. Is there a typo in the recipe amounts for the dough?
This is the best pesto ever! The addition of mint mellows out the basil, but doesn’t make the pesto taste like mint. Great way to use up end of the growing season basil and mint from the garden!!