INGREDIENTS
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon granulated sugar
1 1/2 cups lukewarm water
3 3/4 cups all-purpose flour
2 tablespoons olive oil
1/4 cup basil pesto
1 teaspoon kosher salt
Dried basil, for topping
Parmesan cheese, finely grated, for topping
PREPARATION
Line the insert of a 6-qt slow cooker with parchment paper.
In a large mixing bowl, combine yeast, water, and sugar, and stir to combine.
Add flour, olive oil, pesto, and salt, and stir until a shaggy dough starts to form.
Remove dough to a floured surface and knead until dough is smooth and elastic, about 5 minutes.
Shape dough into a ball and place in parchment-lined slow cooker. Sprinkle evenly with dried basil and Parmesan cheese.
Cover and cook on high for 2 hours. Bottom should be golden brown and internal temperature should read 200°F.
If you desire a more browned effect on the top, place on a parchment lined baking sheet and broil in oven for 2-3 minutes.
Let cool on wire rack 20 minutes before slicing and serving. Enjoy!