Date posted: 23/02/2018

Ardo Mediterranean pizza

  • Serves 3
  • Timing: 30 mins
Votes: 1 Average: 5


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


  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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