Sandwich Pizza with Basil Pesto Sauce
Ingredients
Dough
- 500 grams pizza flour
- 380 grams water
- 2 grams instant dry yeast
- 10 grams salt
- 3-4 tablespoons olive oil
Pesto sauce
- 1 bunch basil
- 2 tablespoons pine nuts
- Half a tea glass olive oil
- 1 clove garlic
- 2 tablespoons parmesan cheese
- Salt
- Black pepper
Toppings
- Mozzarella cheese
- Tomatoes
- Olive oil
- Black pepper
- Salt
Preparation
Dough
Mix all dough ingredients until no dry spots remain and refrigerate.
After 1 hour, remove from fridge, perform two folds 20 minutes apart, and refrigerate again.
The next day, remove from fridge 1 hour before use, divide into three pieces, cover and let rest on counter.
Sprinkle semolina on surface and press each piece into a circle by hand.
Drizzle olive oil between layers and on top, then bake at 250 degrees Celsius with top and bottom heat until golden brown.
Pesto sauce
Blend basil, pine nuts, garlic, parmesan cheese, salt, and black pepper together.
Slowly add olive oil while blending to adjust the consistency.
Assembly
Spread pesto sauce on the baked dough base.
Add mozzarella cheese and sliced tomatoes.
Drizzle with olive oil and season with black pepper and salt.
Serve immediately.
Tips
This sandwich pizza uses a pre-fermented dough for better texture, and pesto consistency can be adjusted for preference.
