EASY PESTO, RICOTTA & SOPRESSA PIZZAS


COOKBOOK: Coles Recipe (Magazine)

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I’ve said it before, nothing beats home made pizzas!

Yes, there is some preparation in making the dough and then having to wait for it to rise. If you really want to skip this step you can do so. There are many great pizza bases that you can buy in the supermarket. I would still recommend that you make fresh dough as it really gives the pizza an amazing taste.

RECIPE: Super easy, even making the dough isn’t hard! The time is in waiting for it to rise. The trick is to cover it and place it in a warm area. The rest is easy. Just follow the recipe and the video.

Be sure to have a few pizza trays available. You’ll definitely need to make more than one!

Great for all to make!

RECIPE

MAKES 3 LARGE PIZZAS

350 (2 1/2 cups) plain flour

1 sachet of dry yeast

220ml warm water

1 1/2 tablespoons olive oil

TOPPING

basil pesto - large jar, approx 250g

100g ( 15 thin slices) sopressa salami

200g ricotta

12 grape tomatoes, halved

140g (about 20 kalamatta olives)

Rocket

Extra olive oil for drizzling

Combine the flour and salt in a medium bowl. Mix together the yeast, water & oil and pour onto the flour mixture.

Mix until combined. Knead on a light floured surface for 5 minutes until soft (dough will be a little sticky). Place in bowl and cover with a plastic wrap. Leave to prove in a warm place until doubled in size, about 40 minutes.

Pre heat oven to 240C. Divide dough into 4 and roll out each on a lightly floured surface into thin rounds. They are best cooked one at a time or one on each tray. Spread each circle of dough with some pesto, spread the salami pieces, arrange ricotta and tomatoes & olives. Bake for 9-11 minutes until light golden and crust is firm.

Remove from the oven and scatter rocket and drizzle with a little olive oil. Ready to be served.

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