Pizza #36: Oregon

Once again, I’ve been slacking on the pizza posts. No, it’s not because we haven’t been making any…trust me, every Friday is pizza night in our house! Well, okay, there are a few exceptions when we’ve skipped, but then we often find a different night to replace it with. Either way, we manage to have pizza weekly :). In the mix of not posting our pizzas, it apparently made us lose track of which we were on, and sadly, Oklahoma got skipped (sorry OK!). But have no fear, we shall return soon! In the meantime, this week I’ll sporadically be posting pizza posts for Oregon, Pennsylvania, and Rhode Island.
So first up….Oregon’s Pesto Pizza. This pizza was unique as they totally switched up the crust on us, giving us a cornmeal crust. At first, I wasn’t quite sure how we wanted to go about the cornmeal crust. I didn’t want it to be too fluffy like corn bread; I definitely wanted to keep it pizza-crust worthy. So, I decided to just use my regular recipe, substituting the cornmeal for whole wheat flour. It ended up turning out great- super crispy on the outside, then soft and fluffy on the inside with that sweet nuttiness of the cornmeal. The only downside is it doesn’t do as well for leftovers. The cornmeal crust seemed to soak up all the extra moisture from the toppings and was super soggy the next day. I guess we’ll just have to make sure we can finish it in one sitting next time πŸ˜‰
Enough about the crust…let me tell ya what goes on this tasty pie! If you guessed pesto, well then, nice job!! Instead of a red sauce, this pizza marries pesto sauce with a thick layer of ricotta cheese for the base.

IMG_0331.JPGIt’s then covered with chopped spinach, fresh, diced tomato, and a bit of shredded cheese.

IMG_0332.JPG Pop it in the oven to bake and voila! you have a delicious, hot, bubbly pesto pizza ready to be devoured.



1 1/2 cups cornmeal
1 1/2 cups flour
1 Tablespoon sugar or honey
1 Tablespoon rapid-rise yeast
1 teaspoon salt
2 Tablespoons olive oil
1 cup warm water
Herbs to season (optional)

Mix all dry ingredients together in bowl, reserving half cup flour. Make a well in the middle and pour in oil and water. Stir together until all is evenly mixed, adding extra flour as needed. Turn dough onto floured surface and knead in remaining flour until dough is no longer sticky. Let rise while you prepare the toppings.

Pesto sauce (I used a packet of dry mix and followed instructions adding water and oil, but you may also use premade, or better yet, freshly homemade pesto!)

Ricotta cheese
fresh spinach leaves (chopped)
Fresh tomato (diced)
Shredded cheese (I use the pizza blend bag mix)

Bake at 450 F for 15-20 minutes, until crust is golden brown and cheese is melted.


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