Recipes
Date posted: 23/02/2018
Ingredients
| For 3 pizza bases | |
| Yeast | 10g |
| Warm water | 4 tbsp |
| Salt | 1 tsp |
| Olive oil | 30ml |
| Cold water | 400ml |
| Durum wheat flour | 150g |
| Wheat flour or pizza flour 00 | 550g |
| For the pesto: | |
| Ardo frozen parsley | 100g |
| Ardo frozen basil | 30g |
| Ardo frozen garlic diced | 1 tsp |
| Rapeseed oil | 200ml |
| Salt | to taste |
| For the topping (per pizza): | |
| Ardo cherry tomatoes | 2 handfuls |
| Ardo sliced black olives | 1 handful |
| Ardo sliced red onion | 1 handful |
| Sliced sausage pepperoni | 80g |
| Mozzarella | 100g |
Method
- First make the pizza base: dissolve the yeast in 4 tablespoons of warm water.
- Add salt, olive oil and the cold water. Then add 150g of durum wheat flour.
- Mix together until there are no lumps in the liquid.
- 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.
- 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.
- 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.
- Scatter with grated mozzarella, defrosted cherry tomatoes, pepperoni sausage slices, black olives and slices of red onion.
- Bake the pizza on the grill over high heat (circular firing), on a very hot pizza stone. Grill for approx. 12-15 minutes.