Pesto Pizza
Pasta and Pizza | Italian cuisine
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
This recipe does not include pizza dough; you can refer to a recipe book for how to make it, or you may use your own recipe.
Ingredients
- Fresh basil leaves - 0.7 oz
- Grated Pecorino Pepato Cheese - 2.1 oz
- Olive Oil - 1 fl oz
- Pistachios - 1½ tablespoons
- Garlic - 4 cloves
- Tomatoes - 5 pieces
- Melted Cheese - 3.5 oz
- Dried Rosemary - ½ teaspoon
- Pickled capers - to taste
- Fresh basil leaves - to taste
- Sugar - 1 teaspoon
- Pizza Flour - 1 piece
Step by Step guide
Step 1
Prepare the pesto sauce: Lightly toast the peeled pine nuts in a dry skillet for a few minutes. Grate the Parmesan cheese finely. Wash the basil, dry it, and pluck all the leaves. Peel 2 cloves of garlic, place everything in a blender, add olive oil, and blend until smooth.
Step 2
Prepare the tomato sauce for the pizza (base): Pour a little olive oil into a skillet, heat it, take 2 cloves of garlic, crush them with the handle of a knife, and sauté in the skillet until golden brown, then remove the garlic from the skillet - this is done so that the oil absorbs the garlic flavor.
Step 3
Peel 3 tomatoes, place them in a blender, add dried basil to taste (you can confidently replace it with fresh basil if desired), and blend. Pour the tomato mixture into the skillet with the garlic-infused olive oil, add a pinch of salt, a teaspoon of sugar, stir, bring to a boil, reduce the heat, and simmer for another 3-4 minutes. That's it, the delicious authentic Italian sauce is ready.
Step 4
Roll out the pizza dough very thinly (some use a rolling pin, while others use their hands; I always do it by hand) on a baking sheet or parchment paper. Spread the tomato sauce evenly over the base, and you can drizzle a little olive oil on top. Preheat the oven to the maximum temperature (250-518°F), place the baking sheet with the base in the oven, and bake for 5-7 minutes. The crust is baked separately to ensure it becomes crispy and well-cooked (since we are cooking at home, the temperature in real ovens is much higher, so it cooks a bit differently there).
Step 5
Slice 2 tomatoes into very thin rounds and place them on the baked base. Sprinkle with dried oregano on top. Crumble the mozzarella cheese finely by hand and distribute it evenly over the entire pizza. Using a spoon, spread the pesto sauce over the entire surface of the pizza.
Step 6
Use capers to taste. Distribute them evenly.
Step 7
For decoration, place the remaining tomato slices on top.
Step 8
Sprinkle finely grated Parmesan cheese over the pizza.
Step 9
Place the pizza in the preheated oven at maximum temperature, and bake for 5-10 minutes until the edges are golden brown.
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