| Recipe Ingredients: |
| 1 |
package of active dry yeast |
| 1 |
cup warm water |
| 2 |
tbsp honey |
| 5 |
tbsp olive oil |
| 3 |
cups all purpose flour |
| 2 |
tbsp minced rosemary |
| 1 |
cup Natural Pistachios |
| 3 |
tbsp grated Parmesan cheese |
Cooking Directions: |
| 1. |
Sprinkle yeast over warm water and honey in large bowl of electric mixer; stir and let stand 5 minutes. Mix in 3 tablespoons olive oil and 2 1/2 cups flour. Beat 5 minutes at medium speed until dough is elastic; add in herbs and pistachios. Turn out onto floured surface. Knead until smooth, about 10 minutes, adding just enough flour to prevent stickiness. Cover and let rest about 30 to 40 minutes in warm place until doubled. Punch down gently and pat into greased 10 x 15-inch baking pan. Make depressions with thumb every 1 1/2 inches. Brush with olive oil (2 tablespoons) and sprinkle with Parmesan cheese. Let stand until puffy, about 10 to 15 minutes. Bake at 400 degrees F., 15 to 20 minutes until golden brown.
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Raw Pistachios (No shell)
Our raw pistachios from California have no shell and are ready to be enjoyed straight from the bag. Packed with protein, fiber and minerals.
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