Pizza With Dried Tomatoes & Pesto Sauce



For the pizza base
  • 3 cups flour
  • pinch of salt
  • 15 g dry yeast
  • 1 tablespoon of olive oil
  • 1 cup of warm water
For internal food base
  • 2 onions
  • 50 g dried tomatoes
  • 1 cup of fresh basil
  • 25 g pistachios
  • 40 g aged cheddar cheese
  • 7 tablespoons of olive oil
  • 2 onions
  • 1 glass of water
  • 1 teaspoon olive oil
  • Salt
  • Black pepper

Put the flour, salt, dry yeast and olive oil in a bowl. Add lukewarm water. Mix with a mixer until it forms a dough. Knead for 5 minutes.
Put it in a clean bowl and cover it with a damp cloth. Let stand at room temperature until doubled in size.
To make the pesto, mix the basil, pistachios, thinly sliced ​​cheddar cheese and 5 tablespoons of olive oil in the mixer until it forms a soft paste.
Fry the chopped onions in the remaining olive oil until they turn pink. Place the dried tomatoes in a pan.
Add water and olive oil and cook until soft. Flavor with salt and black pepper. Place the pizza dough on the greased baking tray.
Spread the pesto mixture, leaving 1 cm from the edges of the dough. Spread the onions. Place dried tomatoes on it.
Bake in an oven set at 220 degrees for 35-40 minutes until puffed up. Serve hot.


 

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