Pizza Al Pesto Genovese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the yeast dough:
- 400 g flour
- 0.5 ½ cube yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 200 ml water, warm
- 1 tablespoon oil
For covering:
- 1 glass pesto alla Genovese
- 500 g tomato (s), fresh
- 2 scoops mozzarella
- 100 g ham, Italian air-dried (prosciutto)
- 100 g olives, black, without stone
- 100 g sheep cheese (pecorino, alternatively parmesan), rated
- pepper
- basil
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Mix the yeast with sugar and water, add to the flour, mix with salt and oil using the dough hook to form a smooth dough. Cover and let rise in a warm place for 45-60 minutes.
- In the meantime, cut the tomatoes and mozzarella into slices for the topping, halve the olives or cut into rings.
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Spread the yeast dough out on a baking sheet lined with baking paper or greased. Brush generously with pesto so that all of the dough is well covered except for a small edge. Spread the tomato slices on top, tear the prosciutto into small pieces and spread on top. Scatter the black olives over the top, distribute the mozzarella slices evenly over the entire pizza, rub the pepper over them and finally sprinkle the pecorino cheese on top.
- Bake in the preheated oven for about 20-25 minutes.
- Sprinkle with basil to taste before serving.
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