Cook With Us Week #16 – Pizza!! Pesto with Maple Glazed Onions

Good day My Steemian Friends! It’s Pizza Week!

Week #16 of the Cook With Us Cooking Challenge.

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Before we begin, I want to offer a special thanks to @chefsteve, @pandamama and @offoodandart! So many amazing entries, I’m sure it's not easy to choose just one winner! I think I can safely say we all appreciate the opportunity to share the creations we love to make!

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Pizza!

Who doesn’t like pizza?

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Originated in Italy, Pizza was first brought to the United States by Italian immigrants in the 19th century. It was popular in Chicago, New York, Philadelphia and St. Louis among the Italian communities. This all changed, love for pizza became widespread after WW II when soldiers who had been stationed in Italy returned to America. After enjoying local Italian pizza, they brought their love for Pizza back with them.

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Growing up In my family, pizza was a special treat. Eating pizza meant making pizza at home, playing Monopoly and watching The Wild Wild West! Yes, this does date me a bit This was a special family night. We did this every Friday night and it was great! Even after we were married and had children, we often enjoyed Friday night pizza. Now, I find it is difficult to find good “carry-out” pizza. I guess that means it's time to make it myself!

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Making a good pizza with healthy ingredients is very important. The crust is critical. Light, not too thick… and slightly crisp! Fresh ingredients are a must!

Pizza with Pesto and Maple Glazed Onions

I Used!

Crust

• 3/4 cup filtered water
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Maple Syrup
• 1 ½ teaspoon Sea Salt
• 1 tablespoon Almond Milk
• 2 ½ cups Bread Flour
• 1 teaspoon Active dry yeast

Pesto

• 1½ cup fresh Spinach
• 3 cloves fresh garlic
• ¾ cup Extra Virgin Olive Oil
• 3/4 cup Nutritional Yeast
• 1 cup Walnuts
• 1 Tablespoon Fresh Lemon Juice
• 3/4 teaspoon Sea Salt
• 1/4 teaspoon Cayenne Pepper

Toppings

• 1 Onion sliced
• 1 Tablespoon Maple Syrup
• Extra Virgin Olive Oil
• 6 Roasted Sweet Peppers
• 6 Baby Bella Mushrooms (sliced)
• ½ cup Black Olives (sliced)
• Daiya PepperJack Shredded Cheese
• 1 Fresh Tomato
• Oregano
• Pepper
• Salt

Prep

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I start with the Pizza crust! Combine 2 cups of the flour with remaining dry ingredients in a large bowl. Pour in water (water should be about 80 degrees- not too hot or you will destroy the yeast!) Mix well. Dough will be sticky. Add the remaining flour and knead on lightly floured surface until dough is smooth (about 5 minutes. Place the dough into a clean bowl, cover and let rise until the size has doubled (about ½ hour) Punch the dough down, divide in two pieces. I cover and let rise again while I start the Pesto!

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• Place all Pesto ingredients in your food processor.

• Process until smooth. Set this aside!
  

• Drizzle Olive Oil over cleaned/sliced peppers. Bake at 425 degrees for 25 minutes or until Skins on peppers darken. Set these aside!

• Slice the onions and saute in Olive Oil until translucent. Add 1 tablespoon Maple syrup and continue to cook until slightly golden. I like to add a dash of Cayenne pepper! Set these aside!
  

• Saute sliced Bella Mushrooms in Olive Oil for 10 minutes. Set aside.

• Slice the tomato, sprinkle with Oregano, salt and pepper. Place in 425 degree oven for 8 minutes. (This allows some of the extra water to bake out of the tomato. I find it intensifies the tart tomato taste!

• Roll out the dough and place dough on baking sheet which has been lightly sprinkled with cornmeal. Place dough in 425 degree oven for 5 minutes.

Now we assemble!

• Spread a light coating of pesto sauce on top of the pizza crust. Follow with Mushrooms, Roasted Peppers, Black Olives, Onions, tomatoes, sprinkle with Nutritional yeast, and top with cheese.

• Place in oven for 12 minutes. I move the pizza to the top rack for the last 2 minutes. This will brown the cheese and the crust nicely

Enjoy!

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Easy to make, and with healthy, fresh ingredients! I hope you’ll enjoy! Thanks again @cookwithus, and best of luck to all!

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Thanks for stopping by!

And as always, blessings to you all!