250-300g fresh pizza dough
3-4 tbsp (45-60 mL) semolina flour
Pesto (recipe below)
½ cup (125 mL) buffalo mozzarella
½ pint cherry tomatoes
½ can artichokes in oil with stems, split lengthwise into quarters
Cut cherry tomatoes in half, sprinkle with dried oregano, salt, pepper and extra virgin olive oil to taste. Cook in a 250°F oven for one hour. (Will keep in refrigerator for two to three days). Preheat oven to 500°F (with a pizza stone, if you have one). Dust a dry work surface with some semolina flour. Spread the dough with your hands, taking care not to push down on the crust of the pizza. Now place your pizza onto a semolina dusted baking sheet, or onto a pizza paddle. Spread pesto liberally over the pizza crust. Place artichokes, tomatoes and mozzarella. Bake for six to eight minutes. Garnish with reserved pine nuts, and brush the crust with oil and enjoy!
Pesto
6 bunches fresh basil, leaves only
2 tbsp (30mL) freshly grated Parmagiano Reggiano
5 garlic cloves
3 tbsp (45 mL) pine nuts, toasted
1 cup (250mL) extra virgin olive oil
½ lemon, juiced
salt and pepper, to taste
Puree basil leaves, parmagiano, garlic and pine nuts while slowly adding olive oil. Keep adding oil until the texture is just runny enough to drip from a spoon. Once you have reached the desired thickness, add lemon juice to taste. Season the pesto with salt and pepper. This can be done ahead of time and will store in the fridge for up to four days.
- courtesy Eatalia