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INGREDIENTS
• pizza dough
• 375ml crushed tomatoes (about 790g)
• 680g cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 30ml extra virgin olive oil
• salt and freshly ground pepper to taste
• 250ml shredded cheese of your choice
• 6 tablespoons freshly grated parmigiano reggiano
• 1 jar super saucy basil pesto
• 5 basil leaves, torn
EASY PIZZA DOUGH
INGREDIENTS
500g bread flour (or all-purpose flour)
1 packet (7g) instant yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
325ml warm water (about 40°c)
METHODS
activate the yeast:
in a small bowl, mix the warm water, sugar, and yeast. stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. this step ensures that the yeast is active.
mix the dough:
in a large mixing bowl, combine the flour and salt. make a well in the center and add the activated yeast mixture and olive oil. mix with a wooden spoon or your hands until the dough starts to come together.
knead the dough:
transfer the dough to a lightly floured surface. knead by hand for about 8-10 minutes until the dough is smooth and elastic. if the dough is too sticky, add a little more flour, but be careful not to add too much.
first rise:
place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
shape the dough:
once risen, punch down the dough to release the air. divide it into 2 equal portions if making two pizzas, or keep it whole for one large pizza. shape each portion into a ball and let it rest for 10 minutes.
form the pizza crust:
on a lightly floured surface, roll out each dough ball to your desired thickness. transfer to a lightly oiled baking sheet or pizza stone.
add toppings and bake:
preheat your oven to 230°c. add your desired toppings to the dough. bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
serve:
remove from the oven and let it cool for a minute or two before slicing and serving.
this recipe should yield enough dough for 2 medium pizzas or 1 large pizza. enjoy making your pizza.
METHOD
preheat the broiler. in an ovenproof dish, toss the cherry tomatoes with the sliced garlic, shallot, and olive oil. season with salt and pepper. broil about 15 cm from the heat source for about 5 minutes, or until the tomatoes pop and lightly brown.
preheat the oven to 230°c. divide the dough into 2 equal pieces. shape the pizza dough by hand on a lightly oiled baking pan or pizza stone.
divide the sauce and cheese between the two crusts. start by spreading a thin layer of pizza sauce on each crust. top with the shredded cheese and bake for 10-15 minutes, or until the crust is golden and the cheese is browned.
after baking, top each pizza with the pesto sauce and the charred tomatoes. sprinkle with freshly torn basil leaves before serving.
enjoy your delicious pesto and charred tomato pizza.
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