Italian · Mains
Pesto Pizza
Fresh pesto. The perfect topping to any pizza. Let Feng Chen show you 3 styles of pesto you'll want to try immediately.
Ingredients
Serves 3- 50g basil leaves
- 2 smallcloves of garlic, peeled
- 70g Parmigiano Reggiano, cut into chunks
- 30g Pecorino Romano, cut into chunks
- 30g of pine nuts
- Extra-virgin olive oil
- Salt
- 2packed cups of parcel leaves, or any leftover leaves
- 2 clovesgarlic
- 40g almonds
- 35g Parmigiano Reggiano
- Half a lemon wedge
- Zest of half a lemon
- Extra-virgin olive oil
- Salt
- 100g unsalted raw pistachios, shelled
- 20g Parmigiano Reggiano, cut into chunks
- 70g extra-virgin olive oil
- 3basil leaves
- Salt
Method
- 01
Wash and allow basil leaves to air-dry on a clean cloth.
- 02
In a food processor or blender, combine basil, garlic, Parmigiano Reggiano, Pecorino Romano, pine nuts and a drizzle of extra-virgin olive oil to form a paste. You can also do this in a pestle and mortar if preferred.
- 03
Gradually drizzle in more extra-virgin olive oil and salt to taste and continue processing until the pesto is the desired consistency.
- 04
Store the pesto in an air-tight jar and refrigerate it for up to 1 week or freeze for up to 2-3 months.
- 05
In a food processor or blender, combine the leaves, garlic, Parmigiano Reggiano, Pecorino Romano, almonds, lemon and a drizzle of extra-virgin olive oil to form a paste. You can also do this in a pestle and mortar if preferred.
- 06
Gradually drizzle in more extra-virgin olive oil and salt to taste and continue processing until pesto is the desired consistency.
- 07
Store pesto in an air-tight jar and refrigerate it for up to 1 week or freeze for up to 2-3 months.
- 08
Blend the pistachios with half of the extra-virgin olive oil, Parmigiano Reggiano, and basil leaves.
- 09
Gradually drizzle in more extra-virgin olive oil and salt to taste and continue processing until pesto is the desired consistency.
- 10
Store pesto in an air-tight jar and refrigerate it for up to 1 week or freeze for up to 2-3 months.
- 11
Take 3 x sourdough dough balls and stretch them out.
- 12
Take the parcel pesto and spread all over one of the bases. Add fresh mozzarella and gorgonzola.
- 13
Take fresh mozzarella and place it over the second sourdough base. Grate over some Parmigiano Reggiano, before adding drops of the basil pesto to the pizza. Add some roasted cherry tomatoes to finish.
- 14
Add fresh mozzarella to the base of the third pizza (the rest will be added post-bake).
- 15
Cook each of the pizzas in a Gozney oven at 840°F/450°C until baked.
- 16
For the basil pesto pizza, once out the oven, add a few basil leaves and a drizzle of extra-virgin olive oil.
- 17
For the parcel pizza, drizzle over some egg yolk and crushed roasted almonds.
- 18
For the pistachio pesto pizza, add mortadella, burrata and the pistachio pesto. Drizzle over some extra virgin olive oil and some crushed pistachio.
- 19
Serve and enjoy!