Who doesn’t like home-made pesto pizza? I mean, the taste is just so much better than any shop-bought pizzas I’ve ever tasted. The only thing is that making your own pizza admittedly takes more time than ordering one from your local pizzeria but when you’ve got the time, then I think it’s totally worth it. Just pour yourself a glass a wine, relax and you are ready to make your own pizza.
This recipe is fairly simple but if you are like me, impatient and maybe a tad lazy, then don’t worry about it and go for a shop-bought pizza base. And enjoy that wine! But I’ve actually recently got to learn that against all my presumptions, home-made pizza dough is actually quite simple to make. I mean, it’s probably not for your busiest school nights and late evenings but in this recipe you have a super simple recipe for a pizza base. The only thing is that you will have to let it rest for a while before topping it and baking it but while the dough rises, you can use the time to prepare all the delicious toppings. And enjoy that wine!
This pizza is not your traditional cheesy flatbread but, what I like to consider, a fresher and healthier option. Still delicious and I must say, I actually enjoy tasting all the ingredients without everything being covered in a layer of grease.. which is rarely that appetising..
This is obviously a matter of preference, but I personally don’t like too many ingredients on my pizza. I rather focus on a few really good and fresh ingredients and in this recipe, we have a simple basil pesto and balsamic vinegar marinated, roasted tomatoes.
This recipe makes 4 smaller ‘pizzettas’ or 1-2 full size pizzas (depending on how big your pizzas are) and is best served with a glass of red wine, of course.
I hope you enjoy this recipe, and that wine too. Cheers!
- 250g flour
- 200ml hand warm water
- ½ tsp salt
- 1 tbsp oil
- 1 tsp dry yeast
- 2 big handfuls of fresh basil
- 1 garlic clove
- 250g cherry tomatoes
- 1 large red onion
- 3 tbsp balsamic vinegar
- 3 tbsp sesame seeds
- Salt to taste
- Preheat oven to 225°C
- To prepare the dough, mix together the flour, yeast, salt, oil and water and mix until a dough starts to form. Using your hands, knead it until a firm pizza dough forms. Then cover it with a towel and leave to rest for about 30 minutes
- While the dough rises, prepare the toppings. Cut the tomatoes in half and chop the red onion. Mix them together with 3 tbsp sesame seeds and 3 tbsp balsamic vinegar. Lay the mixture on an ovenproof tray and roast in the oven for 10 minutes
- While the tomato mix is in the oven, prepare the pesto. Roughly chop 1 garlic clove and blend it with the fresh basil, 3 tbsp olive oil and a pinch of salt in a food processor until smooth. Add a splash of water if the consistency is too thick
- Split your risen dough in 4 and by using your hands, and additional flour if needed, form 4 oval shape thin pizzetta bases
- Spread the pesto over the pizzettas. Top with the roasted tomatoes and onions and cook in oven for 8-12 minutes