I made this one yesterday, and oh man, it was crazy good. I’ve always been a big fan of pesto on pizza, so I was pretty thrilled to give the tricolore a go. I’ll be adding this one to the regular rotation.
Here’s the method:
Dough: 440g AP flour, 8g salt, 3/4 tsp instant yeast, 1.5 tsp DMP, 1 tbsp EVOO, 60g sourdough starter, 330g cold water
Mixed the dough, then gave it a few sets of S&Fs over about 45 minutes, then straight into the fridge for a 24 hr cold ferment. Pulled it out of the fridge 4 hours before baking, allowed to sit at room temp for an hour, then started stretching it in the 14”x14” Lloyd grandma pan. Topped first with shredded low fat mozz, then the red pizza sauce and pesto. Baked at 50 for 17 minutes, cooled on a wire rack for 5 minutes before slicing.
The red sauce was Kenji’s tavern style sauce. Not typical for a grandma style, but I had some leftover from a recent batch of cracker thin pies, so I used what I had.
Made the pesto in a food processor. 4 cups fresh basil, a handful of chives, 2 raw garlic cloves, 2 cloves garlic confit, 1/2 cup cashews (didn’t have pine nuts on hand, cashews worked very well), 3/4 cup grated parm, 1 tbsp lemon juice, 1/2 cup EVOO (about half this quantity was EVOO from garlic confit, the other half was standard EVOO), S&P.
by hopelesswanderer_89