- 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
|Calories130Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gracelyn Fine 2 days 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 4 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.