A thin, blistered pizza with a puffy crust, topped simply with tomato, mozzarella, basil and olive oil. This pesto version is finished with pine nuts and parmesan cheese. Ready in about 30 minutes.
Prep 20 min Cook 10 min Serves 2 Medium
Ingredients
🍅Tomato Puree1/2 cup
🧂Salta pinch
🌾Pizza Dough2 balls (about 250 g each)
🧀Mozzarella Cheese200 g, torn
🌿Fresh Basila few leaves
🫙Olive Oil1 tbsp
🫙Pine Nuts2 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
Instructions
1
Bring the dough to room temperature and heat the oven (with a pizza stone or steel) as hot as it goes for 45 minutes.
2
Stretch each ball by hand into a thin round, leaving a thicker rim.
3
Spread a thin layer of salted tomato, then add mozzarella.
4
Bake 6–10 minutes until the crust is puffed and charred in spots.
5
Finish with basil and olive oil.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Don't overload the toppings; a light hand keeps the centre from going soggy.
