Pâte à pizza

Eau 325 ml

Levure instantanée (en granules) 15 ml

huile végétale 20ml

Sucre ou miel 10 ml

Farine tout usagel 3 ½ tasses

Sel 5ml

Sapin moulu10 ml=2,5g

Pesto

Épinards frais paquet 5 oz 140g

Noix de grenoble 125ml =60g

ail gousse 2

huile olive 30 ml

Eau 30 ml

fromage parmesan ( parmed'or de la vallée verte) 30ml=10g

sapin moulu 15ml 4gr

sel

Poivre

Pizza topping

cheese of your choice (to put on the pizza) 300 g

Preparation of the pizza dough Step 1

 Mix yeast and water, add sugar and 2 tbsp. flour

 Allow the yeast to bud for about 10 minutes

Sift the flour and salt, add the ground fir (2.5g) and make a

fountain and add the oil and liquids to the centre.

Mix everything together until it forms a ball.

 Knead for 5 to 8 minutes until the dough is smooth

 Cover and leave for 30 minutes

 Cut the dough into 2 balls

 Cover and leave for 10 minutes

Preparation of the pesto (to be done while waiting for the dough to rise)

Crush and peel the garlic cloves

Place all measured ingredients in the food processor

 Reduce the mixture to the desired consistency

 Place the mixture in a bowl and set aside

Preparation of the pizza dough 2nd step

Make circles the size of the pan bottoms

 Place in the pans and start cooking on the first side over low heat for about 15 minutes.

Gently turn the pasta and add half of the topping and half of the cheese to the top of each pizza, continue cooking covered for 15 minutes (do not close the lid completely)