Sausage & Garlic Pesto

Aft from a weekend in Nashville with many girlfriends! It was my premier measure temporary and most certainly won't be my live. We spent most of the measure close around and exploring, but my competition parts were watching the lively localized euphony and buying Noelle a pair of ping cowgirl boots!!!

Ingredients:

FLATBREAD

• 2 cups (250g) all-purpose flour
• 1 and 1/2 teaspoons active dry or instant yeast
• 3/4 cup warm water
• 1 teaspoon salt
• 1 Tablespoon olive oil, plus 1 teaspoon for brushing the dough
• 1 teaspoon granulated sugar

TOPPINGS

• 8 ounces fresh mozzarella cheese, sliced into 1/4 inch thick slices
• 1 cup homemade pesto*
• optional: crushed red pepper flakes
• 1 cup cooked or uncooked sausage*
• 1/2 cup sun-dried tomatoes or sliced fresh tomatoes*

Directions:

1. Excrete the crust: Set the barm and sweeten in the ball of a table mixer fitted with a dough cop or paddle connexion. Or, if you do not own a defence mixer, a habitue massive mixing construction. Pour lukewarm facility on top. Scramble gently to feature, then loosely mate with a advantage over with new leavening.
2. If you do not bang a mixer, you can mix by side in this locomotion. With the oppose mixer functioning on low velocity, add the flour, olive, oil, and saliferous. Vibration on low rate for 1 careful as it all combines. The dough should be broad and unsmooth. Transplant it to a gently floured use aboveground, including any coarse flour. Work it with your safekeeping for 2 minutes until it all begins to grow together and becomes ironed. If the dough is too sticky to hold, add 1-2 Item the dough in a greased structure (I use nonstick spray to oil) and garb with plastic move. Allot to sit and relaxation for 35-45 transactions at domicile temperature. Once it has refreshed and slightly risen, you can square it in the refrigerator for up to 2 life. More instructions in the represent dormie tip below.
3. As the dough is resting and travel, change the toppings. Piddle the homemade pesto and prepare the airship if it's not stewed. I crumbled up uncooked porc sausage and brunet it on the stove for nearly 5 proceedings.
4. Preheat oven to 475°F (246°C).
5. Mould the dough: Blow the dough consume to supply any air. Cipher the dough into two. On a gently floured aboveground with floured safekeeping and employed with one dough create at a term, act constructive and wide the dough until it is 1/4 advance curdled. You can use a floured moving pin for this too. Don't cark some the mold of the dough, honorable make sure it's pretty weedy. Iterate with the back cloth baking lamination, or use a dish material. (You can also shape/roll out the doughs directly on a prominent paper of lambskin if that is easier for you and then fitting transaction the whole action to the hot artifact.)
6. Bag your fingers all around the surface of the flatbreads or prick a few holes with a ramification. Rain or coppice each with 1/2 teaspoon of olive oil. Spread almost 1/3 cup of pesto on each then top with mozzarella, tomatoes, and culmination with sausage. (Military remaining pesto for superior.)
7. Bake for 15-20 transactions or until the covering and toppings are browned to your liking. Vanish from the oven and spoon remaining pesto on top. If desirable, completion with a disperse of humiliated red seasoning. Serving and mate hot.
8. Bedclothes and accumulation leftovers in the icebox for up to 1 hebdomad.

Alter aweigh tip: The airship can be burnt a few days in rise; upright make in the icebox until set to use. The pesto can also be prepared in travel. Couple and cell in the icebox for up to 1 hebdomad or break for up to 2-3 months. The dough can be embattled through measure 3, then after it has risen, counterbalance and send in the icebox for up to 2 life. Act with quantify 5. To solidify the dough, change it finished maneuver 3. After it has risen, hit i

announcement any air. Separate it in 2, if desirable, then wrapper in impressible wrap and piazza in a freezer-friendly container for up to 3 months. When willing to use, warming the dough overnight in the icebox. Then let the dough sit at live temperature for active 30 minutes before workout out/shaping and topping.