Among the toppings on this pizza are mozzarella cheese, basil pesto, and roasted cherry tomatoes. To spice up your weekly pizza night, try making your own pesto and pizza dough from scratch.
What more can I say about pizza with pesto? You may thank me later for posting this week’s recipe for the greatest homemade pesto; it was created just for this pizza. I make my standard basic pizza dough recipe, spread it thick with basil pesto, and then top it with roasted cherry tomatoes and mozzarella. Oh yeah, this is basil pesto pizza nirvana!
INSTRUCTIONS FOR MAKING PRIMARY PIZZA DOUGH
Preparing the dough is a breeze, and it will become second nature the more you do it. Put the yeast in the warm water and let it rest for 5 minutes.
Make a well in the centre of the flour in a large basin. To a large mixing bowl, add the yeast and water, and stir to combine with a metal spoon.
Form the dough into a ball, then knead it on a lightly floured board for about 10 minutes, or until it is smooth and elastic.
Shape the dough into a beautiful round ball and put in a lightly oiled clean basin. Wrap the dough in plastic wrap and let it rise in a warm, dry area for at least two hours. When the dough has risen, pound down on it with your fist to release the air.
BASIL PESTO PIZZA: A STEP-BY-STEP INSTRUCTION MANUAL
Cherry tomatoes should be washed, dried, and halved. Spread them out on a wide baking pan that has been coated with foil and toss them with 1 tablespoon of olive oil and some salt.
To make them tender, roast them for around 15 minutes at a high temperature (see photo below).
Get your biggest baking sheet ready and roll out half the dough to fit it.
A thick layer of basil pesto is spread over the crust, followed with roasted cherry tomatoes and lastly mozzarella. After this, bake the cookies in a very hot oven for about 8-10 minutes, at which point you may repeat the process with the other half of the dough.
Relax with a glass of red wine while watching your favourite film. Thanks a lot, it’s pizza night!
Toasted Mozzarella and Roasted Cherry Tomatoes on a Basil Pesto Pizza
Among the toppings on this pizza are mozzarella cheese, basil pesto, and roasted cherry tomatoes. To spice up your weekly pizza night, try making your own pesto and pizza dough from scratch.
Ingredients
For the pizza dough
- 4 cups 1.1 lb/500g type 0 flour*
- 2 tsp (7g) rapid action dry yeast
- 1 ⅓ cups (320ml) (320ml) warm water, a tablespoon of olive oil, a teaspoon of salt, and either semolina flour or polenta for dusting
For the topping
- About 1.6 kg is needed for the garnish (750g)
- 8 ounces of cherry tomatoes (250g) a ball of mozzarella cheese
- 6 tablespoons of homemade pesto and 1 tablespoon of olive oil
Instructions
- For 5 minutes, mix the yeast with the lukewarm water and half a teaspoon of sugar. In a large basin, whisk together the flour and salt. To make the dough, place the yeast and water in a well and begin to knead with a metal spoon until a rough dough forms. Adding a little more flour at a time may help if it’s still too sticky.
- Sprinkle some flour on a clean work area, then knead the dough for 5-10 minutes, or until it is smooth and soft. The dough ball should readily bounce back to its original shape after being gently pressed with a finger. To a big, clean bowl, add 1 tablespoon of olive oil and spread it all over until the bowl is coated. Roll the dough into a ball and lay it in the bowl; then, using your fingertips, dab a very little quantity of olive oil over the surface of the dough. Leave in a warm area for at least two hours, or until it has doubled in size, covered with cling film.
- Set the oven temperature to 180 degrees Celsius (around 400 degrees Fahrenheit) and the gas mark to 4. 5 Prepare the cherry tomatoes by washing, drying, and slicing them in half lengthwise. Spread them out on a wide baking pan that has been coated with foil and toss them with 1 tablespoon of olive oil and some salt. Bake them for about 15 minutes, or until tender.
- Put the pizza pans in the oven and turn it up to 220 degrees Celsius (425 degrees Fahrenheit) or gas mark 7.
- Using your hands, divide the dough in half and set each half on a lightly floured work surface. Roll out the dough to suit your tray by softly pressing it into a circle or rectangle and then rolling it out with a floured rolling pin.
- Put the pizza bases on a tray that has been dusted with 1 tablespoon of semolina flour or polenta. Apply 3 generous tablespoons of homemade pesto to each pizza crust, then sprinkle with roasted cherry tomatoes and shredded mozzarella. Pizzas need to be baked for 8-10 minutes to get a golden crust and melting cheese.
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