Massimiliano G.: "This was amazing! just make sure not too use too…" Read More
7Ingredients
3Hours
130Calories

Ingredients

US|METRIC
  • 1 cup warm water
  • 2 teaspoons yeast
  • 2 1/2 cups flour (plus more for dusting work surface)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup pesto (purchased or homemade)
  • 2 tablespoons grated Parmesan
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    NutritionView More

    130Calories
    Sodium11% DV260mg
    Fat3% DV2g
    Protein8% DV4g
    Carbs8% DV24g
    Fiber4% DV1g
    Calories130Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium260mg11%
    Potassium45mg1%
    Protein4g8%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A0%
    Vitamin C
    Calcium2%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Massimiliano G. 20 days ago
    This was amazing! just make sure not too use too much pesto. Easy recipe, but great taste!
    Carlee 2 months ago
    I love this bread!!! Even adding sun dried tomatoes an mozzarella wasn’t hardly necessary, though it did make it more of a meal than a simple bread. We will definitely keep this recipe on hand!
    Gracelyn Fine 4 months ago
    I added sun dried tomatoes and chopped mozarella to the recipe. It was good, but the dough was harder to work with because it was sticky. I'd recommend using additional flour and decreasing the cooking temperature to 400° F for a 25-30 minute bake.
    Anderson 8 months ago
    So good. New favorite recipe. Really easy when you make it in a mixer with a bread dough attachment. We are excited to make it with other fillings as well (cinnamon and sugar, olive tapenade, chocolate, etc.)
    Jen 2 years ago
    I’ve made this recipe a dozen times now. This is one of the simplest recipes and it works great. I usually pair it with a tomato sauce and throw in whatever is in the fridge. This time i made a eggplant, misc veggie tomato sauce and for the pesto I used some arugula from the garden. Mixing it up is half the fun. Oh! I also add a ball of mozzarella to the bread. I slice it and add it at the pesto step, so that when it cooks, as the bread opens up, gooey mozzarella pools. Yums.
    LAUREN G. 2 years ago
    This was amazing! Dough was a little sticky though, tough to roll out.