Say hello to this addictive 4 Cheese Pesto Pizza that features some of the best local cheeses.
Ontario Mozzarella is what adds those beautiful stringy cheese pulls and a fresh taste, a salty bite from the Ontario Asiago, a mellow nutty flavour from the Ontario Parmesan, and coming in for the win is the Ontario Gorgonzola that packs a flavourful punch.
Step 1
Preheat oven to 425ºF (220ºC).
Step 2
In a bowl, whisk together flour and salt; set aside.
Step 3
In a large bowl, pour in water and dissolve sugar. Sprinkle with yeast and let stand for about 10 minutes or until frothy. Stir in butter. Gradually stir in flour mixture until ragged dough forms.
Step 4
Turn out onto lightly floured work surface and knead dough for about 4 minutes or until dough is smooth and no longer sticky. Place in clean oiled bowl; cover and let stand for about 1 hour or until doubled in size.
Step 5
Divide dough in half and roll each out into 12-inch (30 cm) rounds. Place each on a pizza pan or baking sheet. Dock the dough with a fork (see tip).
Step 6
Toppings: Brush pizza dough outer edges lightly with butter and sprinkle with Italian seasoning. Spread pesto among both pizza rounds; except where the seasoning is. Top each with mozzarella, Asiago, Gorgonzola, and Parmesan. Bake for about 10 minutes or until edge is crisp and golden. Remove from oven and sprinkle with basil to serve. Drizzle with balsamic glaze, if using.
Top 5 Nutrients: Folate ≥108%DV, Selenium ≥107%DV, Thiamin ≥95% DV, Niacin ≥89%DV, Calcium 65%DV.
Makes about 1 cup (250 mL).
Method
Step 1
In food processor, pulse basil leaves, cheese, pine nuts, garlic, salt, and pepper. With machine running, slowly drizzle in enough of the oil until smooth. Scrape into resealable container and refrigerate for up to 3 days or freezer for up to 1month.
Top 5 Nutrients: Vitamin K ≥39%DV, Manganese ≥22%DV, Calcium 10% DV, Niacin ≥8%DV, Riboflavin 5%DV.
Arugula Asiago Pesto
For a peppery bite, switch up basil for this unique pesto.
Makes about 3/4 cup (175 mL).
Method
Step 1
Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
Top 5 Nutrients: Vitamin K ≥143%DV, Vitamin C ≥25%DV, Vitamin E ≥10% DV, Calcium 7%DV, Iron 5%DV.