YIELD: 4 personal size pizzas
1 cup fresh basil leaves
1 clove garlic
¼ cup olive oil
¼ cup parmesan cheese
3 Tbsps. olive oil
1 Tbsp. pine nuts
¼ cup chopped parsley
4 cups bread flour
1 envelope bread flour
2 tsps. kosher salt
1 ½ cups water at 110°F
1 tsp. honey
2 Tbsps. olive oil, plus 2 tsps.
1 lb. mozzarella, fresh or shredded
6 oz. Parmesan, shredded
1 cup fiddlehead ferns, cleaned and blanched
½ cup roasted red peppers, fresh or canned
1. For pesto: Combine all ingredients in food processor until smooth.
2. For dough: Combine bread flour, yeast and kosher salt in a bowl. Add the water and honey and 2 Tbsps. of the oil and beat until the dough comes together in a solid ball. Place the dough into a lightly floured surface and gently knead into a smooth, firm ball.
3. Grease a large bowl with the remaining 2 tsps. of olive oil, add dough, cover bowl with a clean towel and let it double in size, about 1 hour. Place dough onto lightly floured surface and divide it into 4 equal parts. Cover each with clean kitchen towel or plastic wrap and let rest for 10 minutes.
4. Preheat oven to 450°F. Spread pesto sauce evenly on each of the 4 pizza crusts. Place mozzarella, parmesan, fiddlehead ferns and roasted red peppers as desired and bake on a stone or pizza pan for 10 minutes.
Photo and recipe: Chef Amy Foote, NMS