Friday Harbor Restaurant, Island Grown Cuisine with a Mediterranean Flair

Personal Pizza with Basil Almond Pesto

Pizza Dough

Makes 4 Personal Pizzas or 1 18″ pizza

1 cup warm water

1 teaspoon dry yeast

2 ½ cups all purpose flour

1 teaspoon sea salt

1 cup finely grated Parmesan cheese

2 Tablespoons extra virgin olive oil

  1. Mix water and yeast and set aside to bloom for 5 minutes.
  2. Mix the flour, salt and Parmesan together in a mixing bowl, then add the water after yeast has bloomed.
  3. Add olive oil and mix well with flour.
  4. Once the dough forms a ball knead for 3 minutes.
  5. Cover with plastic wrap and keep in a warm place to proof for 15-20 min.
  6. Pre-heat oven to 425 degrees.
  7. Divide dough into quarters to make a mini pizza.
  8. Lightly flour a work surface and place one quarter of the dough in the center.
  9. Use a rolling pin and flatten until dough is ½ inch thick. Lightly dust a sheet pan with semolina or all-purpose flour and place one quarter in the pan. Repeat with a second quarter.
  10. Top each round with ingredients of your choice; place in oven and bake until edges are crispy and a deep golden brown, 12-15 minutes.
  11. While pizzas are baking, repeat with the remaining two quarters. Note: if using a pizza stone, be sure to pre-heat the stone, and dress the pizzas with ingredients of your choice before placing them on the stone, to keep the stone hot.

 

Basil Almond Pesto

Makes approximately 1 1/2 cups

2 cups de-stemmed basil leaves

½ cup Parmesan

1 Tablespoon coarsely chopped fresh garlic

¼ cup toasted almonds

½ cup olive oil

Zest from 1 lemon

Salt to taste

Put all ingredients in food processor and run until you have a thick paste.  Season with salt.

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Restaurant Address:

120 Nichols Street
Friday Harbor, WA 98250

Reservations:

Call 360-378-6330
Request Online »
reservations@tuckerhouse.com

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Certified Locally Grown Trip Advisor Certificate of Excellence Coho Restaurant Winner Open Table Diner's Choice 2017 Wine Spectator Award of Excellence