Fava Bean Pesto Pizza

Extra Virgin Olive Oil Pizza Dough:

• 4 ½ cups all-purpose flour 
• 2 cups 110°F spring or filtered water
• ⅓ cup Ultra Premium Extra Virgin Olive Oil
• 1 Tbs. fine sea salt
• 1 Tbs. raw sugar
• 2 ½ teaspoons active dry yeast  

Fava Bean Pesto:

Have a medium bowl of ice water prepared. Bring a medium pot of lightly salted water to boil. Shell the fava beans and add to the salted water. Blanch the fava beans for 2 minutes and then add to the bowl of ice water. Allow to cool. Slip the peel off each bean and place in to a food processor with all the other ingredients. Pulse until puréed and creamy. Adjust seasoning to taste and reserve.

Extra Virgin Olive Oil Pizza Dough:

If using a bread machine follow the instructions for adding ingredients to the machine. If using a mixer or mixing by hand, combine the sugar and water and yeast in a large bowl or mixer bowl. Allow to sit for 5 minutes. Add the olive oil and salt. Begin mixing in the flour. It will be fairly wet but avoid the temptation to add more flour. Knead for approximately 3 minutes until the dough is relatively smooth and cohesive. Allow to rise for 1 hour covered in a warm place. Divide into two equal parts and shape or roll the dough in to two large thin-crusts. 

 

Grilled Thin Crust Pizza With Fava Bean Pesto: