Yields:
4 Servings
Difficulty: Easy
Prep Time: 2 Hr 30 Mins
Cook Time:
10 Mins
Total Time:
2 Hr 40 Mins
This has to be my favourite pizza – inspired by many trips on holiday with my husband to the Cinque Terre. Best washed down with an iced cold bottle of Birra Moretti!
Ingredients
Adjust Servings
-
For the pizza dough
- For the pesto
- For the topping
Instructions
- Pour the water into a jug and stir in the yeast and sugar until it has dissolved. Add the flour and semolina to a bowl then stir in the salt. Make a well in the centre, add the oil and warm water. Stir everything together then tip onto a clean work surface and knead for 10 minutes until smooth.
- Shape the dough into a ball then drop into a clean oiled bowl and cover with cling film. Leave to rise in a warm place for about 2 hours until doubled in size.
- Meanwhile make the pesto, blend the basil, pine nuts, Parmesan and garlic in a food processor to a puree. Add the olive oil and continue to blend until you have a paste. Set aside.
- Preheat the oven to its highest setting and preheat a pizza stone or baking sheets.
-
When the dough has risen remove it from the bowl and knead for a couple of minutes and divide into two pieces. Allow to rest for 5 minutes, then stretch and roll out to your preferred shape and thickness. Place on to a baking sheets dusted with semolina.
-
Spoon the passata thinly over the pizzas, scatter with grated Parmesan and then spread over the prepared pesto.
-
Slide both pizzas off the baking sheet onto the preheated baking sheets or pizza stone in the oven and cook for 5 - 10 minutes, or until golden brown and crisp. Enjoy!
