Ardo Mediterranean pizza

Method Print recipe

1. First make the pizza base: dissolve the yeast in 4 tablespoons of warm water.
2. Add salt, olive oil and the cold water. Then add 150g of durum wheat flour.
3. Mix together until there are no lumps in the liquid.
4. Gradually add the rest of the flour until the dough no longer sticks to your hands, but still feels a little sticky. Cover the bowl with plastic wrap or foil and place in the refrigerator for at least 12 hours.
5. Two hours before you need the dough, remove it from the refrigerator and roll out on the work surface in durum wheat flour into 3 pizza bases.
6. For the pesto and the topping: blend all the ingredients into a delicious pesto. Spread it out on the pizza base and sprinkle some salt on the pesto.
7. Scatter with grated mozzarella, defrosted cherry tomatoes, pepperoni sausage slices, black olives and slices of red onion.
8. Bake the pizza on the grill over high heat (circular firing), on a very hot pizza stone. Grill for approx. 12-15 minutes.

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