Jessica Alba’s Pizza
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
How to Make Parsnip Creamed Spinach | Richard Blais
Lady Gaga and Tony Bennett Surprise Rachael with a Sweet Note + …
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Jessica Alba shares the pesto pizza recipe that she, her husband + kids love.
If you prefer a pizza with red sauce, Jessica also shared her easy homemade tomato sauce: Simmer two pounds chopped tomatoes, a couple of sliced garlic cloves, olive oil, salt, a pinch of oregano and sugar for 30 minutes. Purée.
More topping ideas from Jessica:
- Classic: Fresh tomato sauce, nitrate-free pepperoni; with or without cheese
- Veggie mix: Mushrooms, roasted red bell peppers (diced), broccoli, fresh basil or rosemary; with or without cheese
- Spicy: Jalapeños, nitrate-free chorizo sausage, deep-fried sage leaves; with or without cheese
Jessica's prep tip if you're cooking for kids: Cut dough into shapes with cookie cutters before cooking.
- 1 packet instant yeast
- 2 cups warm water (about 115°F)
- 5 cups organic bread flour, divided
- 2 tablespoons sea salt
- Olive oil
- Store-bought pesto sauce
- Fresh mozzarella, sliced
- Parmesan cheese
- Fresh ricotta
- Jalapeños, optional
Mix a packet of instant yeast and 1/2 cup of flour in warm water. Let sit for 15 minutes until it all turns spongy ("proofed").
When yeast has proofed, add remaining flour slowly, 1/2 cup at a time, mixing thoroughly with wooden spoon as you go. When all flour is mixed in, add salt.
Knead wet, tacky dough into ball with one hand; move to a floured cutting board or wood surface; knead with 2 hands for 8-10 minutes. Put kneaded dough in a large bowl, coat with olive oil, cover with plastic wrap, stick it in the fridge for at least 8 hours and up to 30 hours.
Preheat oven at maximum heat about half an hour before you want to cook pies. Remove dough from fridge, punch it down, then cut and shape into round balls to make individual pizzas 1-2 hours before cooking.
Place balls gently into big casserole dish or covered fiberglass pizza dough box, let dough come to room temperature. Gently stretch and shape balls into individual pies. Dust pizza stone or oiled baking sheet with cornmeal or flour to prevent pies from sticking.
Place pies one at a time on stone or sheet. Cook plain pie dough for 1 minute, then add toppings and bake about 15 min until dough is golden and crispy and cheese is melted.