Pizza Dough:
470 grams reverse osmosis-filtered water
16 grams sea salt
1 gram instant yeast
350 grams all-purpose or “00” flour, sifted
350 grams bread flour, sifted
25 grams whole wheat flour, sifted
5 grams California olive oil
Cilantro Basil Pesto:
1 12-ounce jar basil pesto
1 bunch fresh cilantro
Pizza and Garnishes:
16 ounces Real California whole milk ricotta cheese
1 1/2 pounds Real California whole milk Mozzarella cheese
2 California red bell peppers, fire roasted and sliced
12 ounces California shell-on pistachios, shelled, crumbled, and salted
To prepare Pizza Dough, combine water and salt in bowl of stand mixer [paddle attachment], stirring to dissolve salt. Add yeast, then all-purpose, bread, and whole wheat flours and stir 30 seconds. Cover with damp towel and rest 20 minutes. Add olive oil and use mixer [dough hook] to knead 6 minutes. Rest 2-3 hours. Divide into 3 400-gram portions and shape into balls. Cover and rest 2-3 hours
To prepare Cilantro Basil Pesto, combine pesto and cilantro in a blender and blend to incorporate.
To prepare Pizza and Garnishes, preheat oven to 550°F. Stretch each dough ball into 14-inch round. Top with dollops of ricotta cheese and Cilantro Basil Pesto. Top with mozzarella cheese and peppers and bake until 80% done, 5-7 minutes. Add pistachios and bake 2 minutes. Rest pizzas briefly on a wire rack before cutting into 6 slices each.
Recipe courtesy of Chef Jason Garland, Medina Golf & Country Club, Waverly, Minn.
Finalist, Real Californian Category, Real California Pizza Contest, 2022
