Pesto Pizza

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!


0/14 Ingredients
Adjust Servings
    For the pizza dough
  • For the pesto
  • For the topping


0/7 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!

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