Homemade Pizza with Rosemary and Honey CrustBy · Dec 21 2010 · Comments
My in-laws keep bee’s so we have an abundance of wonderfully fresh honey. Despite the inevitable bee sting that my husband or chocolate lab endure during each visit to their home, the honey is delicious and adds a much needed sweetness to this pizza crust.
- 2 tablespoons honey
- 2 tablespoons rosemary
- 1 teaspoon active dry yeast
- 1 cup warm water
- 3 cups all purpose flour
- 1 ½ teaspoons kosher salt
- Touch of olive oil
- Pesto, homemade or store bought
- I chicken breast, baked and diced
- 4 sliced tomatoes
- 4 slices bacon, cooked and diced
- 8 ounce block of mozzarella cheese, cut into ½ inch thick slices
Pre-heat oven to 375°.
Mix yeast and water in a small bowl. Allow to sit until yeast has dissolved fully into water.
Mix flour and salt in a large bowl. Incorporate yeast/water mixture until dough has formed. Place tough on floured surface and knead for +/- 5 minutes until dough is stretchy and smooth. Place dough in a thoroughly oiled bowl. Be certain to coat dough on all sides with oil. Cover dough with a kitchen towel and let stand for 1.5 hours in a draft free area.
Remove dough and divide into 2 balls. Cover and refrigerate for 1 hour. Roll out dough to ½ inch thick and top with pesto, bacon, chicken tomatoes and mozzarella. Cook until cheese starts to turn a golden hue and the crust browns. Remove from oven and cool for 5 minutes. Cut, serve and consume!