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 Aris' Pairing For This Dish: Carolina Beer Company - Cottonwood American Wheat Ale |
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Ingredients
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1 pizza dough ball (below)
1 cup flower
½ cup pesto ricotta (below)
1 ripe tomato cut into slices
3 leaves of basil chiffonnade
Pine nuts
Shredded or sliced mozzarella
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Preparation
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On a hard surface sprinkle some flour.
Place dough ball on surface and spread it flat until it reaches about 12 inches
Sprinkle flour on pizza pallet or a cutting board.
Put pizza crust on it .
Evenly spread pesto ricotta mixture on pizza crust.
Add mozzarella and sliced tomatoes.
Slide pizza onto a preheated pizza stone.
Cook for about 10 minutes at 450°.
When your pizza is done, using a pair of tongs slide pizza back onto a pizza pallet or cutting board
Add basil and pine nuts.
Cut into slices or serve whole.
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Pizza Dough |
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1½ cups water (100 F –110 F)
Tablespoon + 1 teaspoon of yeast
¼ teaspoon sugar
2 teaspoons salt
1 teaspoon semolina
1 cup high gluten flour
2 –3 ½ cups all-purpose flour
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Add water, yeast and sugar to a bowl and a pinch of high gluten flour to feed the yeast. Let sit for 10 minutes.
Add semolina and salt to high gluten flour.
Mix with activated water and yeast (make sure the yeast has activated).
Add all-purpose flour 1 cup at a time until you get dough.
Cover dough and let rise.
Punch down and cut to weight and kneed into balls.
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Pesto |
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5 bunches fresh basil leaves, packed
2/3 cup grated Pecorino Romano
3/4 cup Olive oil
¼ cup pine nuts or walnuts
1 to 2 garlic cloves
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Place basil leaves, pine nuts, olive oil, and garlic in the food processor.
Whip until well chopped and blended.
Remove the mixture from the food processor and put it in a mixing bowl.
Using a rubber spatula scrape the sides of the food processor clean.
Fold the Pecorino Romano into the mixture using the rubber spatula.
Basil pesto keeps in the refrigerator one week or freezer for a few months.
If you want to use it for pasta, increase the cheese amount.
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Comments
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Pesto Ricotta Recipe
Pesto
Ricotta
Mix in bowl equal parts of pesto and ricotta and incorporate well. |
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