No-Fail, No-Rise Summer Lemon & Pesto Pizza

From josi hawkes Yields: 1 huge pizza, OR 2 medium pizzas, OR 4 kids' pizzas / calzones **For the Base Options: Option A (Garlic Oil): 1–2 tbsp olive oil + 1/4 tsp minced garlic mixed together Option B (Pesto): Your favorite pesto (e.g., Costco brand)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the Crust Dough

Step 2

1. Proof the yeast: In a bowl, mix the yeast, sugar, and warm water. Let it sit for about 5 minutes until it bubbles up slightly.

Step 3

2. Mix dry ingredients: In a separate bowl, mix the flour and salt.

Step 4

3. Combine: Pour the yeast mixture into the flour/salt mixture and stir together. Add the olive oil and mix.

Step 5

4. Knead: Briefly knead by hand about 5 times just to work in the oil. (Note: No waiting or rising time required!)

Step 6

2. Shape the Crust

Step 7

1. Place the dough on a well-floured surface and roll it out into your desired thickness and shape.

Step 8

2. Pre-bake: Bake the plain crust at 350°F for 5 minutes to help ensure a non-soggy crust.

Step 9

3. Assemble & Bake

Step 10

1. Add the base: Spread your choice of garlic olive oil mixture or pesto over the pre-baked crust.

Step 11

2. Add basil: Add a generous layer of basil. (Putting the basil under the toppings keeps it from frying.)

Step 12

3. Add lemons: Dip your ultra-thin lemon slices into granulated sugar and place them on top of the basil.

Step 13

4. Add cheese & extras: Top with mozzarella cheese. (Optional: Add blackberries or a post-bake sprinkle of crushed pistachios.)

Step 14

5. Final bake: Bake at 350°F for another 10–15 minutes until done.