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Spinach Pesto and Black Olive Pizza





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Home > Index > Main Dishes > 

Spinach Pesto and Black Olive Pizza

A whole wheat pizza dough topped with homemade spinach and walnut pesto sauce, mozzarella, and black olives.

Spinach Pesto and Black Olive Pizza recipe


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servings: 4

total time: 1 hour 30 minutes

added on 08/26/2022

recipe by: 


INGREDIENTS

  • WHOLE WHEAT DOUGH:
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1 cup and 2 TBSP warm water
  • 3 cups whole wheat flour
  • 1/2 tsp salt
  • 1 TBSP plus 1 TBSP olive oil
  • SPINACH PESTO:
  • 8 ounces fresh baby spinach leaves, roughly chopped
  • 1/4 cup chopped walnuts
  • 2 medium garlic cloves, peeled
  • 1 ounce freshly grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • TOPPINGS:
  • 8 ounces mozzarella cheese, shredded
  • 1 cup sliced black olives



DIRECTIONS

  1. WHOLE WHEAT DOUGH:
  2. In a large mixing bowl stir together the yeast and warm water. Stir in the flours, salt, and 1 TBSP olive oil until well combined and a dough is formed.
  3. Knead the dough by hand for about 5 minutes on a lightly floured surface.
  4. Form the dough into a ball and place in a large clean bowl. Drizzle 1 TBSP of olive oil over the dough and flip around a few times to coat in the oil. Cover the bowl and put in a warm place to rise for about 1 hour.
  5. SPINACH PESTO:
  6. Add the chopped spinach, walnuts, garlic, and Parmesan to a food processor and pulse into a paste. Transfer the spinach paste to a small bowl and mix in the olive oil, salt, and pepper then set aside.
  7. ASSEMBLY:
  8. Preheat the oven to 475°F. Lightly oil a large 16-inch pizza pan or a rimmed 18x13-inch baking sheet.
  9. Stretch or roll out the dough to fit in your pan then bake the dough in the oven for 7 minutes.
  10. Take the dough out of the oven and spread the pesto sauce evenly on top. Sprinkle on the mozzarella then top with the black olives.
  11. Bake in the oven for about 12 more minutes or until cheese is melted and lightly browned.



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