Thursday, June 26, 2008

apricot pesto

This is a cross between a basil pesto pizza and a tart

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting

3 teaspoons basil pesto
1 1/2 teaspoons apricot jam
sliced banana pepper
black pepper
2 tablespoons feta cheese
1 tablespoon mozzarella
1/2 teaspoon grated parmesian


Red said...

This just barely beats a bag of Funyuns for dinner.

Absolutely amazing: a P. Bunyan size explosion of flavors for the tastebuds.

Matt said...

you coulda saved some for the chef