Pistachio Pesto and Creamy Burrata Pizza

Name: Pistachio Pesto and Creamy Burrata Pizza
Ingredients: 280 g strong white bread flour, plus extra for dusting; 180 g water, lukewarm; 5 g instant yeast; 6 g fine sea salt; olive oil, as needed, for greasing; coarse semolina, as needed, for dusting; 30 g fresh basil, leaves only; 50 g pistachios, shelled; 40 g Parmesan cheese, coarsely chopped; 1 garlic clove, peeled, coarsely chopped; 80 g olive oil; 0.25 tsp fine sea salt; 100 g low-moisture mozzarella; 300 g burrata

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

This recipe is prepared with:

Products

My Pizzeria Black Pizza Oven KP010.000BK

Ingredients

Servings

Makes

2 x 28 cm (11”) pizzas

For the dough

280 g strong white bread flour, plus extra for dusting
180 g water, lukewarm
5 g instant yeast
6 g fine sea salt
olive oil, as needed, for greasing
coarse semolina, as needed, for dusting

For the pesto

30 g fresh basil, leaves only
50 g pistachios, shelled
40 g Parmesan cheese, coarsely chopped
1 garlic clove, peeled, coarsely chopped
80 g olive oil
0.25 tsp fine sea salt

For the topping

100 g low-moisture mozzarella
300 g burrata

Utensils

Baking tray, Bowl (large), Pizza peels, 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.

You can also prepare this recipe* with:

Products

My Pizzeria Storm Blue Pizza Oven KPO10.000GY