Pesto Pizza Braid
I saw this recipe at Eat, Live, Run a while ago and have just letting it stir around in my head until I decided to use the idea for pizza instead of dessert. It’s all about the method here: pizza dough, sauce, toppings, cheese, and bake. You can use any sauce, toppings and cheese that you love. This is my favorite thing about pizza: you can make it with whatever toppings your heart desires.
I chose pesto, feta, spinach, sun-dried tomatoes and garlic for mine. My heart desires Mediterranean flavors all the time and that was no different for this pizza braid. I had lunch a Spin Pizza a while back and had a “white” pizza with spinach, pine nuts and roasted garlic and it was so delicious I craved it very soon after. I decided to do my own little twist on it with this. Did you know that May is Mediterranean Diet Month? Well, it is, visit this link for more info on one of my favorite cuisines!
Perfect for a party appetizer or quick weeknight meal!We are almost ready to walk out the door to head to the lake for our wedding! I will share pictures soon, I hope you enjoy the posts that I have scheduled!
Pesto Pizza Braid (printable version)
1 recipe pizza dough (I recommend this one)
1/2 – 3/4 cup pests of your choosing
2 cups fresh spinach
5 garlic cloves, peeled
1/4 cup feta cheese
1/4 cup sun-dried tomatoes
2 Tbs. walnuts
1 cup mozzarella cheese
Prepare dough according to recipe directions. Roll out to desired thickness and transfer to a parchment-lined baking sheet.
Cut ~1-inch strips on each side (as pictured) leaving about 1/3 of the dough in the center uncut. Spread the pesto on the uncut portion and add other toppings as desired. Fold each end up around the toppings to form a “cap”. Carefully braid the strips across your toppings, alternating sides, pinching the strips with the crust. You might end up with too many strips, cut those off and pinch the ends to keep the toppings inside the bread.
Brush the crust with olive oil and bake for 20-25 minutes until the cheese is melted and the crust is golden brown.