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Prep
- 1 h 40 min
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Prep
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- Total
- 1 h 55 min
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- Serving
- 2
Summer Pesto Pizza With Bocconcini
Featured Product
Cocktail Bocconcini
These 10.5 g morsels are soft, milky and mild and ready-to-use in your favourite cocktails and finger food.
Ingredients
For the pesto:- 4 cloves of garlic
- 3/4 cup Saputo Parmesan
- 3/4 cup Saputo Pecorino Romano
- 1/2 cup of pine nuts, toasted
- 2 cups of fresh basil, plus extra for garnish
- of 1 lemon
- 1 tsp. sea salt
- 1(250 g) pizza dough ball, at room temperature
- 1 1/2 cupscups cherry tomatoes, halved
- Flour (for dusting)
- 1 cup Saputo Bocconcini, torn into small pieces
Directions
- Preheat your oven to 850-930°F (Ooni pizza oven) or 475°F (conventional oven, at its highest temperature).
- Make pesto by blending garlic, cheeses, pine nuts, basil, lemon juice, and salt. Drizzle in olive oil until completely emulsified.
- Stretch dough to make a 12”/30cm round crust.
- To assemble, top with pieces of Bocconcini and halved cherry tomatoes.
- Cook for 60-90 seconds in an Ooni pizza oven or 10-15 minutes in a conventional oven.
- Remove pizza from the oven, then drizzle over 1/4 of the pesto and garnish with basil leaves.
- Serve immediately!
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