This is a great crispy and thin crust pizza that is absolutely packed with a punch of flavor.It i really flavor enough to have the basil pesto with some mild mozzarella cheese, but I took it to the next level with some slices of goat cheese instead!
The dough recipe below is enough for four pizzas, so if you are planning to make just one, you can easily freeze the rest in portions.
Of course, you can use pre-made pizza sauce and jarred pesto, but with the simplicity of preparing them this way yourself, you really don’t have to.
Adapted from Proper Pizzas.
For the dough:
500g bread flour (plus more for kneading)
1 7g sachet of dried yeast
1tbsp golden sugar
2 tbsp olive oil
330ml tepid water
For the tomato sauce:
1 can of tomatoes, drained
1 tsp of oregano
1 clove of garlic
1 tsp of salt.
For the basil pesto:
1 cup fresh basil leaves, packed
1/4 cup grated Parmesan
1/4 cup olive oil
1/4 cup toasted pine-nuts (or almonds or walnuts)
2 cloves garlic, peeled
1/2 tsp salt
good grinding of black pepper
Goat cheese, to top
To make the dough, knead all the dough ingredients together for a good 7 to 10 minutes.
Form a ball, lightly oil it, cover with plastic and let rest in a warm place 1 hour until doubled in bulk
To make the tomato sauce, blend all the ingredients together; set aside.
To make the pesto, process all the ingredients except for the olive oil together.
Drizzle in the oil as the machine is running. Set aside.
To make the pizza: