Cheesy Pesto Sun Bread

Summer sunshiny days require a Cheesy Pesto Sun Bread. At least that’s how it works in my house. This one may not be so pretty. You may have better luck in the pesto bread looks department than I. However, the bread is stuffed with cheesy pesto goodness. Hard to resist, no matter how it presents.

Although it looks a bit complicated, Cheesy Pesto Sun Bread is actually easy to create. Basically, the recipe consists of three dough circles on top of each other. layered with pesto and cheese.

To make this recipe even simpler, I used jarred red and green pesto. I know it seems a bit of a cheat when one goes to the trouble of making homemade bread dough. However, the pesto brand I used in this Cheesy Pesto Sun Bread is my favorite one. Consequently, I knew it would be tasty.

For another shortcut, use store-bought pizza dough. this saves the 45 minute rise time. If you have a go-to brand of supermarket pizza dough you like, don’t change a winning team. Additionally, this is a perfect recipe to use up any leftover homemade pesto you have hanging around in your refrigerator or freezer.

Also, swap out the red pesto for ajvar or any pre-made or homemade pepper paste. Olive tapenade would also be an excellent substitution for either pesto in this recipe.

This Cheesy Pesto Sun Bread is dense and packed with intense pesto flavor. It is almost a meal within itself. Serve it for brunch or bring it to a potluck dinner or barbecue. Also, if you slice the pieces into 25 instead of 12 pieces, it makes a great party appetizer.

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Cheesy Pesto Sun Bread

Course Appetizer, Bread

Cuisine American, Italian

Keyword Sun Bread

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 12

Author Lora Wiley-Lennartz

Ingredients

• 4 cups all-purpose flour
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  package active dry yeast
• 1+1/4 cups lukewarm water
• 3+1/2 tablespoons olive oil
• 1 cup green pesto
• 1 cup of red pesto
• 1 cup of shredded pizza cheese

Instructions

1. Whisk together the flour, sugar, and salt in a bowl. Use a spoon to create a well in the middle.
2. Add yeast, pour the lukewarm water over the yeast. Wait until it bubbles.
3. Add the and oil and knead everything to a smooth dough.
4. Cover the bowl with a dishcloth and stow in a warm place for 45 minutes.
5. Preheat oven to 350 degrees Line a baking sheet with parchment paper.
6. Knead the dough briefly. Divide into three equal portions (use a kitchen scale if you have one.)
7. Roll out the dough pieces on a floured work surface into 12-inch rounds. Trim the edges with a sharp knife if they look ragged.
8. Spread the one circle with red pesto, then sprinkle half of the cheese over the top.
   
9. Lay the second circle on top, gently spread the green pesto on the second circle and sprinkle the rest of the cheese on top.
10. Lay the third circle on top and transfer to the prepared baking sheet.
11. Press a 2+1/2 inches in diameter cookie cutter or glass into the center to create an impression. Use a sharp knife to cut a circle out of the impression.
12. Starting at the edges, use a pizza cutter or a sharp knife to cut 12 equal-sized strips ending at the edge of the circle cutout.
13. Twist each strip once all in the same direction.
    
14. Lightly brush water over everything.
15. Place in the oven and bake in the oven for 30 minutes.
16. Remove from oven and serve warm.

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