Pesto and Ricotta Pizza
Restaurant: La Cava Restaurant

Aris' Pairing For This Dish: Carolina Beer Company - Cottonwood American Wheat Ale
Pizza Dough
Add water, yeast and sugar to a bowl and a pinch of high gluten flour to feed the yeast. Let sit for 10 minutes.

Add semolina and salt to high gluten flour.
Mix with activated water and yeast (make sure the yeast has activated).
Add all-purpose flour 1 cup at a time until you get dough.

Cover dough and let rise.
Punch down and cut to weight and kneed into balls.
Place basil leaves, pine nuts, olive oil, and garlic in the food processor.
Whip until well chopped and blended.
Remove the mixture from the food processor and put it in a mixing bowl.
Using a rubber spatula scrape the sides of the food processor clean.
Fold the Pecorino Romano into the mixture using the rubber spatula.
Basil pesto keeps in the refrigerator one week or freezer for a few months.
If you want to use it for pasta, increase the cheese amount.

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