Name: Pistachio Pesto and Creamy Burrata Pizza
Ingredients: 280 , plus extra for dusting; 180 , lukewarm; 5; 6; , as needed, for greasing; , as needed, for dusting; 30 , leaves only; 50 , shelled; 40 , coarsely chopped; 1 , peeled, coarsely chopped; 80; 0.25; 100; 300

Pistachio Pesto and Creamy Burrata Pizza

Pistachios bring a floral hint to an otherwise traditional pesto, as well as intensifying the luscious green colour, making this pizza as eye-catching as it is delicious when topped with an oozing, creamy ball of burrata.

Difficulty

Low

Time

120 min

Author

Kenwood

Ingredients

Servings

Makes

2 x 28 cm (11”) pizzas

For the dough

280 , plus extra for dusting

180 , lukewarm

, as needed, for greasing

, as needed, for dusting

For the pesto

30 , leaves only

50 , shelled

40 , coarsely chopped

1 , peeled, coarsely chopped

0.25

For the topping

100

300

Utensils

Baking tray, Bowl (large), Pizza peel, Bowl (medium), KPO10.000BK, KPO10.000GY, Food Processor

Instructions

Step 1

Making the dough

Add flour and water into a large bowl.

Add yeast and salt to opposite sides of the bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead lightly for 5-8 minutes until the dough is smooth and elastic.

Lightly grease the bowl and place the dough inside.

Cover the bowl with a tea towel and prove for 1 hour until doubled in size.

Lightly flour a baking tray.

Gently knead the dough to knock out excess air.

Divide the dough into 2 equal pieces.

Shape each piece into a ball and place on the prepared baking tray.

Prove for 30 minutes until the dough has risen.

Step 2

Making the pesto

Add basil, pistachios, Parmesan, garlic, olive oil and fine sea salt into a food processor and blend until smooth.

Step 3

Making the pizzas

Preheat the pizza oven on setting 5 until the light turns off.

Heavily dust a work surface with semolina to prevent the dough from sticking to the peel.

Shape each dough ball into a disc about 28 cm (11" in diameter), ensuring there is a defined crust around the edge.

Spread pesto on each pizza, avoiding the crust.

Top with mozzarella.

Step 4

Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.

Bake for 3-4 minutes, rotating the pizza halfway through, until the dough is cooked through and the cheese is bubbling.

Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

Place a burrata in the centre of each pizza.

Serve.

Tip: Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking. If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.