This is my last post for a couple of weeks, because I’m going on a very belated honeymoon to the states! And only 9 months after getting married, too, how efficient is that? New York, Long Island and Boston here I come! This pizza is therefore a glorious combination of everything left in my fridge, and it is totally delicious. Pesto on a pizza is a magical thing, and fortunately I had lots of leftovers from my tart. Getting into the spirit, I even roasted and blitzed my leftover tomatoes to make the tomato base instead of using passata. As usual, most of these things (including, to be honest, the entire pizza) can be bought ready made, but the home made way tastes better.
For the base (or use 1 pre-bought base)
200g bread flour
7g sachet dried yeast
For the tomato base (or use 250ml tomato passata)
10 medium tomatoes
1 tbsp olive oil
For the pizza:
3 tbsp pesto
60g mozzarella, sliced
200g mushrooms, sliced (or other veg)
Takes 2 hours from start to finish, but only 20 minutes contact time
Stage one: Make the base first. If you have a bread maker, put all the ingredients in, put it on the dough setting, and leave it for 1 hour 30 minutes. If you don’t then combine the ingredients, knead well, then cover and leave in a warm room for 1 hour 30 minutes.
Stage two: For the tomato base, preheat the oven to 180C/fan160C. Core and halve the tomatoes, drizzle with olive oil, and put in the oven for 25 minutes. When they’re done, leave them to cool slightly, and then blend them. The tomatoes will have dehydrated in the oven, which is good because if the base was too watery the whole thing will come out damp! This is why a prefer using a home made base to passata, which can be a bit liquidy.
Stage three: Prep the mozzarella and vegetables and preheat the oven to as high as you can get it. Mine was fan220C. When the dough is ready, flour a surface and your hands and turn out the dough. Knead briefly, and then roll it into a base of the thickness you prefer. Slide it onto a baking tray – I have a pizza tray, which I highly recommend for a really crisp base. Spread the tomato base over the dough, and then dollop bits of pesto over the top. If you don’t have pesto, scatter some crushed garlic and herbs (preferably fresh basil) over the top of the pizza. Dot the mozzarella around the pizza, and then lay the vegetables in the spaces between. Season well.
Stage four: Bake for 10-12 minutes until the cheese has melted and serve immediately.