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Heirloom tomato and pesto pizza
Heirloom tomato and pesto pizza
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Prep Time:
110 minutes
Cook Time:
25 minutes
Total Time:
135 minutes
Elevate pizza night with creative and affordable flavor pairings.
Ingredients:
  • 40.00 gm good-quality pesto
  • 250g bread and pizza plain flour
  • 1 tsp instant dried yeast
  • 2.40 gm salt
  • 2.25 gm sugar
  • 150ml water
  • 13.80 gm olive oil, plus extra to grease
  • 9.20 gm olive oil
  • 1/2 garlic clove, crushed
  • 1 tsp chopped fresh marjoram or oregano
  • 1/2 x 400g can diced tomatoes
  • Pinch sugar
  • Pinch cayenne pepper
  • 500g heirloom or mixed tomatoes, sliced, halved or whole, depending on size.
  • 125g ctn buffalo mozzarella, drained
  • 100g creme fraiche
  • 20g (1⁄4 cup) parmesan, finely grated
  • Handful rocket leaves, optional
Instructions:
  • For the Pizza Dough: Sift the flour into a large bowl, then stir in the yeast, salt, and sugar until combined. Make a well in the center and pour in the water and oil. Stir until just combined, then use your hands to bring the dough together.
  • Transfer the dough onto a lightly floured surface and knead for 5 minutes. Drizzle extra oil into a large clean bowl, add the dough, and coat it with the oil. Cover with a clean tea towel and let it sit in a warm, draft-free place for 1 hour or until it has doubled in size.
  • To prepare the Pizza sauce, simply mix all the sauce ingredients in a small saucepan over medium-high heat until it comes to a boil. Stir frequently. Lower the heat to medium and let it simmer, stirring occasionally, for about 5 minutes until the sauce thickens. Allow it to cool before adding to your pizza.
  • Preheat oven to 250C (230C fan forced) and lightly grease a 22 x 30cm baking tray with oil for the perfect start to your dish.
  • Briefly knead the dough in the bowl to remove the air, then transfer it to a floured surface. Roll out the pizza dough and line the tray, pressing it slightly up the sides. Let it rest for 20 minutes to rise a bit. Spread the pizza sauce and scatter with tomato.
  • Slice the mozzarella and nestle it between the tomato slices. Fill the gaps with teaspoonfuls of creme fraiche, then generously spread pesto over the top. Sprinkle with parmesan and bake for 10-12 minutes until golden and crispy. Add rocket for an extra kick, if desired, and cut into squares before serving.

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