HERB INFUSED PIZZA DOUGH

• Place milk and Rosemary Olive Oil in a small sauce pan and heat on low until warm. Set aside.
• Inside the bowl of your standing mixer, combine bonCOOK's Pizza dry mix and the packet of yeast. Mix with the bread hook for 1 minute on the lowest speed of your stand mixer.
• Pour the warm milk mixture over. Stir with the bread hook for about 5 minutes on the same speed.
• Take your dough out, and form a ball. Brush it with the Rosemary Olive Oil. Then, place it in a clean bowl, cover with your Octagonal bonMAT™ and let it rise in a turned off preheated oven (100F/37C) for 1 hour or at room temperature for 90 minutes, or until double in size.
  
• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
• Once the dough has doubled, punch the dough down, and transfer it onto your Roul'Pat®. Divide the dough in four. Then, roll them into medium circles.
  
• Transfert one round directly onto your bonMAT™. Spread your Tomato Pesto on top and cover with another round, gently pressing all around.
  
• Cut and twist all around. Before baking, brush them with a bit of Olive Oil.
  
• Preheat oven to 450F/225C. (This allows the dough to rest for 15-20min while your oven is preheating).
• Bake for 15 minutes at 450F/225C. (Every oven heats differently, monitor your Pizza from 12min). It is ready when the toothpick inserted comes out clean.
• Once your Christmas Star Pizza with Tomato Pesto is out of the oven, slide them onto your serving board. Enjoy with your Favorite Dips or as is! Bon Appétit!