The closest I could come is the pesto portion of the following
recipe for pesto pizza.
It seems to be pesto without the cheese.
(I don't have a record of from where I obtained the recipe.)
- 1 pkg. active dry yeast
- 1 t sugar
- 1 C warm water
- 3/4 t salt
- 1 1/2 C whole-wheat flour
- 1 C bread flour
- 2 T olive oil
Dissolve yeast and sugar in warm water.
- 1 C loosely packed basil leaves
- 3 T extra virgin olive oil
- juice of 1/2 lemon
- 1 clove garlic , crushed
- 2 T pine nuts
- tomatoes, mushrooms, red peppers, olives, onion (anything else
When it's foamy add whole wheat flour and salt.
Mix vigorously until well blended and set aside for 20 min.
Beat in the 1 C bread flour.
Knead until smooth, then place in a grease bowl in a warm place for
about 1 hour.
Punch down the dough and roll out.
Place on oiled pan, poke holes in it with a fork, let rise another
20 min and Preheat oven to 450*F.
Par-bake crust for 20 min.
Make pesto by combining the basil, olive oil, pine nuts, garlic,
and lemon juice in a blender.
Add a T water or olive oil as needed to make a smooth but thick
Spread Pesto over crust and top with veggies.
Bake another 15-20 min.