|
|
Instructions |
|
|
|
Heat the oven to 375 and grease an oven proof dish
or skillet.
|
|
|
|
Put the flour, baking powder, and salt in a food
processor. Turn on the machine and slowly add the
olive oil and most of the water.
|
|
|
|
Process for 30 seconds. The dough should roll into
a ball and barely sticky. If it hasn’t come
together yet, add remaining water a tablespoon at a
time, processing for 5 seconds each time. Add
Cheese and Pesto, and knead until mixed.
|
|
|
|
Put the dough into the pan and flatten it until
the dough fits to the edges. Flip and press
again. Cover tightly with foil and bake.
After 20 minutes, remove the foil and sprinkle the
top with coarse seat salt and herbs (if you like).
Bake for another 20 minutes. The top will be
golden and it will spring back when touched.
|
|
|
|
Originally Submitted
2/8/2014
|
