• Rosangela Atte

Pesto Pizza with Fresh Tomatoes, Arugula and Burrata

Easy and delicious pesto pizza. Fresh, light and amazingly tasty!

INGREDIENTS

•500 g 00 flour

•500 g A.P. flour

•600 ml lukewarm water

•7 g instant dry yeast OR 25 g fresh

•50 g EVOO (for the dough)

•20 g salt

•1/4 cup pesto

•3 ripe Roma tomatoes

•2 cups arugula

•3 tbsp Parmigiano or Romano

•100 g or more of burrata

•Drizzle of EVOO


METHOD

1. Disolve the yeast in the water and let it sit for 10 minutes

2. Add the flour to the bowl of your stand-up mixer and start mixing on low with a hook attachment

3. Slowly add the water and yeast, the salt and oil

4. Mix on low for 4-5 minutes, then start kneading the dough on a lightly floured surface, until smooth

5. Oil a large bowl with some EVOO, roll the dough in the oil, cover with plastic wrap and place in a warm spot in your kitchen

6. Once it's doubled in size, punch it and devide it in 3 equal parts(around 600 gr each) . Each piece makes a large pizza or a cookie sheet pizza.

7. Grease the pizza pan with lard or shortening, and stretch the dough all the way to the edge, leaving a cornicione.

8. Let it double in size, dress with pesto and the tomatoes, which you have diced and dressed with some EVOO and salt. Bake at 425F° for 20-25 minutes.

9. Top with Parmigiano, arugula and burrata, drizzle with EVOO and buon Appetito Amici!!

@cuisinelcastiron

#pizza #saturdaynightpizza #vegetarianpizza #burrata #pestoandtomato #pesto #arugula #burrataandtomato #pestopizza #italianfoodblogger #italianfoodlover #castironpan

#capribakerybistro


18 views0 comments

Recent Posts

See All