Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey
Please enter the email you’re using for this account.
Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
I recently discovered that eating fresh mozzarella on pizza in a whole ’nother level of awesomeness! The flavor of the melted mozzarella is so much better than that of regular shredded cheese. It’s a real treat! Yield: 2 large or 5 mini pies
1 and 1/2 cups warm water
1 tablespoon Gefen Yeast
3 cups Glicks Flour
1 tablespoon oil
12 cubes Dorot Gardens Frozen Basil
1/2 cup almonds or walnuts
1/4 cup Gefen Olive Oil
salt
pepper
1 package sliced fresh mozzarella cheese
Gefen Olive Oil, for drizzling
1 teaspoon Italian seasoning (optional)
In a bowl, combine water and yeast. Mix and add flour and oil. Knead until a nice dough forms. Allow to rise for 20–30 minutes.
In the meantime, place pesto ingredients in a food processor and blend until creamy.
Line a baking sheet with Gefen Parchment Paper.
Divide dough into two or five parts and roll out to form pies.
Spread pesto over pizza dough. Top with mozzarella cheese. Drizzle some olive oil and sprinkle Italian seasoning over the pizza.
Bake at 500 degrees Fahrenheit for 10 minutes or until cheese is melted.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Can u give clear instructions on how to let it rise. Also is the dough meant to be so wet?
Just leave it in the bowl covered and let it rise. A little sticky is pretty normal but you should be able to shape it, if you can’t you can try to add a little bit of flour.
Can this dough be frozen and used a week or two later
Sure!