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Pizza with Onion and Pesto

550.00 399.00

his recipe will make 1 cup (250 ml) of pesto, which is enough for two pizzas!! If you are only making one pizza, the remaining pesto can be stored in the refrigerator for 2 – 3 days. Serve on pasta or smear over freshly baked bread or focaccia!

Category:

Ingredients:

  1. 2 PIZZA BASE
  2. PIZZA TOMATO TOPPING
  3. MOZZARELLA CHEESE
  4. VEGETABLES:- TOMATOES, ONION
  5. PESTO SAUCE
  6. OREGANO AND CHILLI FLAKES

Preparation:

Pesto:

  1. Chop the basil and garlic with a pinch of salt in a food processor
  2. Add pine nuts and Parmesan and chop until smooth
  3. Stir in oil

The pesto should be smooth and dense

Pizza Topping:

  1. Preheat oven to 450F
  2. Stretch out doughball as per instructions on the bag
  3. Spread tomatoes evenly over dough, leaving 1/2 inch (1 – cm) border all around
  4. Top with onions and season with salt
  5. Bake for 10-15 minutes, until the crust, is crisp and golden brown, and the onions are tender and cooked
  6. Dot with pesto
  7. Serve hot and enjoy!!

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