the Breville Test Kitchen
Pesto Thin and Crispy Pizza
While the dough quietly proofs, you can whizz up the fragrant basil pesto. Top with creamy fior di latte and some fresh sliced tomato, then let the Pizzaiolo go to work for a light crisp crust and perfectly cooked toppings.
3 hrs total time
30 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Thin and Crispy Pizza Dough
2 cups (10½ oz) bread flourplus extra for dusting
⅓ cup (2 oz) semolinaplus extra to sprinkle
2 tsp kosher salt
1 tsp instant dried yeast
6¾ fl oz warm water
1½ tbsp extra-virgin olive oil
For the basil pesto
2 cups lightly packed fresh basil leaves
2 tbsp pine nuts
2 cloves garlicpeeled
½ cup (1½ oz) finely grated parmesan cheese- ¼ tsp kosher salt
- ½ cup (4 fl oz) extra-virgin olive oil
For the pizza
2 cups (7 oz) shredded mozzarella cheese
3 tomatoesthinly sliced
10½ oz fior di lattethinly sliced
Instructions
- 1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 2 hours, or until doubled in size. Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
- 3Turn the dough out onto a lightly floured countertop and divide into 4 even pieces, approximately 5 oz each. Shape each piece into a smooth ball.
- 4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Meanwhile, make the basil pesto.Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
- 5To make the basil pesto, place the basil, pine nuts, garlic, parmesan and salt in the bowl of a food processor. Process until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl and set aside until required.
- 6About 15 minutes before the dough has finished resting, preheat the oven. Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 7 minutes on the Timer dial.
- 7Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 10-inch round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 8For each pizza, leaving a small border, spread a quarter of the pesto evenly over the dough. Scatter with ¼ cup mozzarella, a quarter each of the tomatoes and fior di latte. Finish with ¼ cup mozzarella.
- 9Place the pizza in the oven, press the Timer dial and cook for 7 minutes, or until the crust is crisp, golden and the cheese has melted.
- 10Transfer to a cutting board, slice and serve.
