Pizza with Mozzarella, Pesto and Tomatoes
Fragrant pesto, juicy tomatoes and thin dough make this pizza very delicious! This amount of ingredients can be used to prepare two pizzas 30 cm in diameter.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- water 200 ml
- dry yeast 7 g
- sugar 10 g
- salt 10-12 g
- vegetable oil 50 ml
- flour 300-350 g
- tomatoes 300 g
- mozzarella 200 g
- pesto 150 g
- tomato sauce 100 g
- dried oregano 1 tbsp
Instructions
Step 1 of 20
Dissolve sugar in warm water (not hot).
Step 2 of 20
Add yeast.
Step 3 of 20
Mix.
Step 4 of 20
Add 100 g flour. Mix.
Step 5 of 20
Let the starter rise.
Step 6 of 20
Add vegetable oil to the starter.
Step 7 of 20
Add salt.
Step 8 of 20
Mix.
Step 9 of 20
Add the remaining flour.
Step 10 of 20
Knead the dough (knead for at least 10 minutes).
Step 11 of 20
Transfer the dough to a bowl.
Step 12 of 20
Let it rise.
Step 13 of 20
Slice the tomatoes.
Step 14 of 20
Grate mozzarella on a coarse grater.
Step 15 of 20
Grease the baking pan (I used a pan 30 cm in diameter) with oil. Place half of the dough. Level it out.
Step 16 of 20
Spread with sauce.
Step 17 of 20
Sprinkle with oregano.
Step 18 of 20
Place the tomatoes.
Step 19 of 20
Place the pesto.
Step 20 of 20
Sprinkle with mozzarella. Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.