Basil Pesto Pizza with Mozzarella & Roasted Cherry Tomatoes
User Reviews
5.0
3 reviews
Excellent
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Prep Time
3 hrs 10 mins
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Cook Time
10 mins
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Total Time
3 hrs 40 mins
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Servings
4 people
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Calories
748 kcal
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Course
Main Course
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Cuisine
Italian
Basil Pesto Pizza with Mozzarella & Roasted Cherry Tomatoes
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Basil pesto pizza with mozzarella cheese and roasted cherry tomatoes. Using the best homemade pesto recipe and easy homemade pizza dough it's time to make pizza night even more exciting!
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Ingredients
For the pizza dough
- 4 cups 1.1 lb/500g type 0 flour*
- 2 tsp (7g) fast action dried yeast
- 1 1/3 cups (320ml) lukewarm water
- 1 tbsp olive oil
- 1 pinch Pinch salt
- semolina flour or polenta for dusting
For the topping
- 1.6 lbs (750g) cherry tomatoes
- 8.8 oz (250g) mozzarella
- 6 tbsp homemade pesto * see link in notes
- 1 tbsp olive oil
Instructions
- Add the yeast to the lukewarm water with 1/2 tsp sugar for 5 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast and water and start to mix it together with a metal spoon then add the olive oil and mix together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
- Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 2-3 hours or until doubled in size.
- Preheat the oven to 180°C/400F/gas mark 5. Wash and dry the cherry tomatoes then cut them in half. Toss them in 1 tbsp of olive oil then lay them out on a large lined baking tray then sprinkle them with salt. Roast them in the oven for around 15 minutes until soft.
- When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
- Divide your dough in half roughly with your hands and place on a lightly floured work surface. Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray.
- Dust the tray with 1 tbsp of semolina flour or polenta then place the pizza bases on top. Spread 3 heaped tbsp of homemade pesto on each pizza base, top with roasted cherry tomatoes and then torn mozzarella. Bake the pizzas in the oven for 8-10 minutes until the crust is golden and cheese melted.
Notes
- Find the homemade pesto recipe here
- Please note this recipe was tested and developed using metric measurements all imperial are approximate.
- Type 0 flour can be substituted for type 00 or all-purpose.
Nutrition Information
Show Details
Calories
748kcal
(37%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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