- For the bread dough:
- Bread dough, about 1 pound (the size of a large grapefruit)
- For the pesto:
- 1 garlic clove
- 1/8 cup pine nuts
- 1 cup fresh basil leaves, packed
- 1 ounce Parmigianno Reggiano cheese, grated
- 2 tablespoons olive oil
Place garlic clove, pine nuts and basil in a food processor and process until finely chopped (or roughly chopped, whichever you prefer). Add cheese and olive oil and process until smooth.
Place a pizza stone in your oven and start preheating it at 450 degrees F. Prepare a pizza peel or just an upside down baking sheet by placing a piece of parchment paper on top. Roll dough out on a well floured surface, using a rolling pin. Flour the top of dough to prevent it from sticking. Placing a piece of plastic wrap on top of the dough helps. Roll out until dough it is a rectangle (about 15" x 8"). Spread pesto over entire surface. Roll up the long side as tightly as you can. Pinch sides under and place the dough carefully on the parchment paper. Allow to rise for 30 minutes.
Flour the top of the dough and, using a sharp small knife, slash dough on top 3 times, but not very deeply (you don't want the pesto to come out). Slide, along with the parchment paper, out onto the pizza stone. Bake for about 35 minutes, until the top is a deep golden brown. Remove to a rack to cool