It's a pizzaria!

I've been on a hunt for the perfect, fast, easy dough that I can whip up in no time. It took awhile to find! Some crusts I tested were too "frozen pizza crust" taste, while others were just not up to the Peterson household standards. But after a frenzied search, I found one that is blog worthy!

On top of finding a decent dough, I found a great pizza recipe.

Above: Basil Pesto Corn & tomato pizza

Pizza dough:

3 C flour (you can do half wheat/half all purpose if you want!)

1 t salt

1 pkg yeast dissolved in 1/4 C warm water

1 C cold water + 1 T olive oil mixed

In a mixer or bread machine, blend altogether. Let rest for 20 minutes. Knead and roll out and let rise again for 10 minutes. If not using the below recipe, bake at 425 for 25 minutes.

Basil Pesto, Corn & Tomato Pizza:

pesto:

1/2 C basil leaves

1/4 C parsley leaves

1 large garlic clove or 3-4 small garlic cloves

1/3 C Parmesan or Romano cheese

3 T pine nuts

1/2 t salt

1/4 C olive oil

Put all but oil in bowl of food processor or blender and pulse. Stream olive oil until you get desired consistency.

pizza:

cherry tomatoes

1/4 t salt, 1/4 t pepper

pizza crust

1/3 C pesto

1/2 C fresh corn kernels (I boiled some white corn I had on hand and cut the kernels off. You can use frozen or canned too!)

1/4 C grated Parmesan cheese

1 t sugar

8 oz fresh mozzarella

Dried basil & oregano

Slice tomatoes in half and place on a paper towel. Sprinkle with salt & pepper. Let sit for 20 minutes. In a small bowl, stir together corn, sugar, & parm. cheese. Roll out pizza dough & spread pesto on top. Layer mozzarella cheese on top. Cover with corn, then tomatoes. Garnish top with basil & oregano as well as extra Parmesan cheese. Bake at 450 for 15-20 minutes.