Pizza pesto tomatoes mozzarella parmesan

Discover our recipe for pesto tomato mozzarella parmesan pizza cooked in a Maximus wood -fired oven , with bonus tips for making successful pizza dough and tricks for a good homemade pesto sauce.

What do we love about pizza? That it adapts to every season and every occasion. While in winter we readily enjoy a rich, cheese-laden version, in summer we generally prefer it a little lighter, with some vegetables. With this summer pizza recipe, you'll be transported to Italy from the very first bite.

Cuisine: Italian

THE RECIPE IN VIDEO

INGREDIENTS FOR THIS PIZZA RECIPE

For the dough:
180g of Caputo special pizza flour
125g of lukewarm water
3.5g of salt
1g of yeast dissolved in lukewarm water
For the garnish and pesto sauce:
150g of shredded mozzarella
100g of tomato puree
20g of pine nuts
20g of grated Parmesan cheese
20g of olive oil
1 clove of garlic
A beautiful bouquet of basil
50g of parmesan shavings
4 beautiful cherry tomatoes

Parts	Cooking
4 parts	5 minutes

PREPARATION

Start by making a frasage , that is to say mix the flour and water with your fingers.
Let it rest for 1 hour
To make the dough, incorporate the yeast.
Add the salt, then knead with your fingers for about 20 minutes.
After 20 minutes of kneading, the dough is smooth. Now is the time to check the gluten network.
Lightly wet your fingers and then stretch a corner of the dough to form a membrane. If a nice membrane forms, it means your gluten network is good, which guarantees good elasticity in the dough.
Oil a bowl and then place your ball of dough inside.
Cover with a cloth and let it rest in a cool place for 7 hours.
After 7 hours, bubbles will have formed in the dough, a sign that the yeast has worked. You can now shape the dough into a ball. To do this, make a cup with your hands around the ball of dough, then make gentle circular motions.
Return the dough to the bowl for 45 minutes to 1 hour.
Now is the time to light your Maximus wood-fired oven. To do this, place small pieces of kindling and a few logs to one side before lighting it. The goal is to reach over 400°C and then lower the temperature slightly while maintaining a few flames during cooking.
Now make the pesto sauce. To do this, roughly chop the basil, then add the pine nuts, the garlic clove cut into small pieces and the grated Parmesan cheese and chop everything together again.
Put the mixture in a bowl and add the olive oil before mixing.
Slice your tomatoes into thin slices
It's time to bring your pizza to life by making the dough. Lightly flour your work surface and then place the ball of dough on it.
Shape the edges with your fingertips, rotating the circle of dough as you go. Do not use a rolling pin, as this will expel the gases.
Place your pizza base on the pizza peel before adding the toppings.
Start by spreading the tomato puree before adding the mozzarella. Sprinkle with pesto, then arrange the cherry tomato slices on top. The Parmesan shavings will be added after baking.
Cooking
Check that the oven is at approximately 400°C and that there are still flames. Feel free to add more wood if necessary.
As soon as the pizza is ready, put it in the oven. Otherwise, the moistened dough may tear at the first touch.
Bake for about 30 seconds, then rotate the pizza about a quarter turn. Repeat this several times to puff up the edges. Close the oven and bake for about 3 minutes.
Take the pizza out, then scatter the parmesan shavings on top.
Your pizza is ready; all that's left is to enjoy it while it's still hot. Looking for more ideas? Check out the video recipe for a transalpine pizza that will please even the most discerning palates among your guests!