for the pesto
2 cups arugula
1 cup extra virgin olive oil
1/2 cup grated parmesan
1/2 cup toasted walnuts
1 clove of garlic
for the roasted peppers
2 red bell peppers, seeded and taken apart
for the pizza
1 1/4 cup cold water
1 1/2 cup whole wheat flour
1 cup bread flour
2 teaspoons honey
1 3/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon yeast
8 oz skim mozzarella, grated
1/2 cup parmesan, grated
3/4 cup crumbled feta
Penzy's "Tuscan Sunset" herb blend
Penzy's "Dried Aleppo Pepper Flakes"
- In a bread machine set to the "dough" setting, combine the water, flours, honey, salt, oil and yeast. As the saying goes: Set it and forget it.
- Plan to do the rest of these steps once your dough has finished. Keep the dough in the bread machine until you are ready to use it.
- Combine all the pesto ingredients into your "Magic Bullet" and pulse until combines. Place in fridge until you need to use it.
- Turn on your broiler and put the rack about 3 inches from it. Line a baking sheet with foil and coat with cooking spray. Lay out your peppers, skin side up, and broil for 13 minutes, rotating halfway. Remove from oven and - using tongs - pile the peppers in the center of the foil and then close the foil to make a pouch. Let the peppers sit and steam for ten minutes. Then open foil. Once they are cool peel off the charred skin and then slice the peppers into thin strips. Put aside.
- Pre-heat oven to 450 degrees.
- On a floured surface plop your dough out and, using flour coated hands, work the dough into a 10 inch round. Then place the round on a greased 12-inch-round "crisper tray" and with those floured hands work the dough out into a 12-inch round.
- Top the pizza with the mozzarella, feta, parm and the two Penzy's herbs. Bake for about 15-18 minutes, rotating it halfway and pulling it out before anything burns. Place pizza on cooling rack so the bottom stays crispy.
- While pizza is cooling put your pesto into a bread bag (or pastry bag if you is fancy). If using a bread bag: once you have loaded it up cut the corner off so there is tiny hole to squirt out the pesto. If using a pastry bag use the smallest tip.
- Place the peppers and squirt the pesto on your pizza. I like doing a lattice of horizontal red and vertical green (see picture above).