If you like pizza (who doesn't!) and love cooking at home, this pesto pizza ticks all the boxes! Check out this recipe and make the pizza from scratch.
Course: brunch, Main Course, Main Dish, Snack
Keyword: pesto, pizza
For activating the yeast
For the dough
1 1/4cupall-purpose flour (maida)keep some extra for dusting
1tablespoonolive oilkeep some extra for brushing
For the pesto sauce
2cupbasil leavesabout a handful of leaves
1/2cupextra virgin olive oil
1/2cupcapsicum (bell pepper)sliced
Activating the yeast
Heat 1/2 cup water while stirring in 3 teaspoons of sugar.
Let it cool down to a lukewarm temperature. If the water is too hot, it'll kill the yeast. If it's cold, they won't get activated.
Add a little more than 1/2 teaspoon yeast to the lukewarm water and stir to mix well. Keep it covered in a warm place.
The yeast will get activated in about 10 minutes. When you see froth on the top you'll know that our yeast is ready to use.
Preparing the dough
Add flour, milk, salt, and oil in a mixing bowl. Mix with a spoon while slowly adding the yeast mixture a little at a time. You wouldn't need all the yeast mixture we prepared. Add enough (I used a little more than half of it) to bring together the dough.
Now use your hands to knead the dough. Knead well until the dough becomes smooth and elastic. Shape the dough into a ball. Take it out, brush the bowl with oil, and put the dough back.
Cover with a damp cloth, and set aside in a warm place for the dough to rise. Now, this is a bit tricky step to mention the required time.
Wait for the dough to double in size. It was a rather cold morning, and it took almost 90 minutes for me. On another day 30 minutes would have just done the trick!
While we wait for the dough to rise, we can get our pesto sauce ready. Lightly roast the cashew nuts on a medium flame. Switch off once they start turning brown.
Transfer the basil leaves, chopped garlic, and cashew nuts to a food processor or a blender.
Pulse to a coarse consistency. If you want a smoother pesto sauce, you could blitz more. I wanted to keep it rustic.
Empty the basil mixture into a mixing bowl, add the grated cheese and olive oil.
Mix well. Add salt and squeeze in the half a lime (without pips), and stir well again.
Once the dough is doubled in size, we can start working on the pizza crust.
The dough we have made can be used to make two pizzas. Divide the dough into halves. If you want to make only one pizza now, shape one half to a ball and store it in the freezer.
Dust a dry flat surface with some flour. Take a halved dough, roll it into a cylindrical shape, and flatten it with your palm and fingers to a consistent thickness. You could make it circular. Here is have gone with an oval shape.
Now brush the baking stone or tray with some oil. Dust with some flour. This is a MUST do. Otherwise, your pizza will refuse to come off from the tray.
Place the pizza base/crust on the prepared baking tray. Brush with butter. This is done so that the crust won't get soggy with the sauce and the toppings.
Evenly spread half of our pesto sauce on the buttered crust.
Slice the cherry tomatoes. Place half of them along with the capsicum slices on the pizza distributing them evenly across.
Place some cheese pieces into the free spaces to complete the toppings. Using a fork prick several holes in the crust to prevent bubbling. Lift the sides a little so that it'll be easy to remove the pizza once after baking.
Preheat the oven to 220-degree Celsius.
Bake the pizza on the middle rack for 10 minutes. Take the tray out and place it on the top rack for another couple of minutes to get the sides extra crispy (this is optional).
Remove from the oven. Grate some more cheese on top. Season with salt, cut into slices and serve hot.
Note: The pesto sauce we made in this recipe is perfect for two pizzas. You could make the pizzas one after another. Or store half the dough in the freezer for using later. Pesto sauce can be stored chilled in the refrigerator.