Whole Wheat Basil Pesto Pizza

The other night I made this and it turned out really well.  I couldn't find a battery for my camera and so didn't get a picture, darn it.  It looked delicious and tasted even better.  The kids loved it.  (I know I say this often, but it is an old running family joke: 'It's so easy and the kids just love it...")

Anyway, the crust was good and you can use it for any old kind of pizza you like:

1 tsp honey

1 1/2 c warm water

1 Tbs active dry yeast

1 Tbs olive oil

1 tsp salt

2 c whole wheat flour

1 1/2 c white flour

(I always make dough in my kitchen aid mixer.  Just make the dough in whatever you usually make dough in and knead it how you usually knead your dough). Dissolve sugar and yeast in water.  Add salt and olive oil, and the wheat flour and 1 cup of the white flour (or 1 1/4 cup of white flour if you are using your kitchen aid to knead the dough).    Knead until smooth.  Place in oiled bowl, cover with towel and let rise double twice.  Divide dough in half and roll out thin.  From here you make whatever kind of pizza you want and bake it at 425 degrees for 16-20 minutes.

I like to make a BIG batch of pesto and freeze whatever I don't use in small portions to use in pasta or for other recipes.  It is a forgiving recipe and can be made to taste.  Add more cheese or less pine nuts of it suits you.  For the pesto:

1 large bunch organic spinach washed (remember spinach is one of the "dirty dozen" when it comes to pesticides)

about 1 cup basil leaves washed

about 1/2 cup pine nuts

2-3 cloves peeled garlic

about 1/2-1 cup paremesean cheese 

about 1-2 Tbs olive oil.

Combine it all in a food processor and grind it up.  Add the olive oil last and add until it is the consistency you desire (I like it sort of a buttery consistency).

For the pesto pizza, spread a generous amount of the pesto onto your uncooked crust.  Top with grated mozzerella and paremsean cheese, and place sliced tomatoes on top.  Bake according to the directions above.