2 cups packed fresh basil leaves
1/4 cup lemon juice
1/4 cup pine nuts
2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 teaspoons granulated sugar
One 1/4-ounce package active dry yeast
3 cups bread flour, plus more for dusting
2 tablespoons olive oil, plus more for greasing
1 teaspoon kosher salt
4 ounces mozzarella, half sliced into small rectangles and half grated
4 tablespoons chopped fresh basil
Olive oil, for drizzling
4 cloves crushed roasted garlic, optional
2 cups ricotta
1/2 cup sliced black olives
1/4 cup small triangles orange bell pepper
If necessary, make the dough ahead of time and hold overnight in the refrigerator. Rest the dough at room temperature for 1 hour before rolling out. To serve at a party, prep the pizzas ahead of time, then cook about 10 minutes before the guests arrive so they are hot and fresh when the party starts.
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