Veggie-Lovers Pesto Pizza



*1 cup hot water

*1 (1/4-oz.) package active dry yeast

*1 tsp. sugar

*1 tsp. table salt

*2 1/4-1/2 cups all-purpose flour

*1 Tbsp. olive oil


*1/3 cup pesto

*1 1/2 cups shredded Manchego cheese (mozzarella can be substituted)

*1 shallot, thinly sliced or 1/2 a medium red onion, thinly sliced

*1/3 cup olives, chopped

*1/2 of a bunch of asparagus, chopped (about 1 cup)

*1 cup shitake mushrooms, sliced

*2 cups arugula or spinach

*1 Tbsp. olive oil

*1 Tbsp. balsamic vinegar

*1/2 tsp. kosher salt


*Preheat oven to 400*F. 

*In large mixing bowl, combine the hot water, yeast, sugar, and salt. Stir until all ingredients are disolved, about 30 seconds. Allow mixture to rest 5 minutes. 

*Stir in 1 cup of the flour and mix until well combined. Stir in the second cup of flour. Knead the final 1/4 to 1/2 cup of flour in with your hands, until dough is still soft, but not sticky. Form into a ball and place in a clean bowl. Drizzle the dough with the 1 Tbsp. of olive oil. Cover with a towel and place the bowl in a warm place. (I like to crack the door of the oven for this and let the dough rise on the stove top where the warm draft can reach it) Allow dough to rise until it has doubled in size, about 30 minutes. 

*Once dough has risen, transfer the dough to a baking sheet and press into a rectangle, about 12x8-inches in size. 

*Spread the pesto on top of the dough, followed by the cheese. Top with the shallot, olives, asparagus, and mushrooms. 

*Bake for 15-20 minutes, until bottom of crust is golden brown and the toppings are lightly browned and bubbly. 

*White pizza is baking, toss together the arugula or spinach, olive oil, balsamic vinegar, and salt. 

*Top baked pizza with the fresh arugula mixture. Cut into slices and enjoy!