Tomato & Ricotta Italian Style Pizza topped with Bacon & Pistachio Pesto

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyIntermediate

Yields24 Servings
Prep Time1 hr 36 minsCook Time30 minsTotal Time2 hrs 6 mins
Pizza Dough
 180 ml warm water
 20 ml olive oil
 4 g instant yeast
 1 tsp sugar
 260 g strong white bread flour
 40 g semolina
 1 pinch sea salt
Toppings
 250 g ricotta
 ½ lemon juice
 12 streaky bacon slices
 300 g mozzarella (thinly sliced)
 450 g cherry tomatoes (halved)
Pistachio Pesto
 120 g pistachios (unshelled)
 150 g fresh basil
 150 g fresh mint
 100 ml extra virgin olive oil
 50 g parmesan (grated)
 salt & pepper
1

In a small bowl add water, olive oil, sugar and yeast and mix well. Put it aside for 15 Minutes or until yeast activates and a foamy top has formed.

2

Meanwhile, combine semolina, flour and salt in a mixing bowl. Add yeast mixture and knead for 6-8 Minuteson a medium-low speed using a stand mixer with a dough hook attachment or until the dough no longer sticks to your hands if kneading manually. Cover the bowl with a clean tea towel and place it in a warm spot for 1-1.5 Hours or until doubled in size.

3

Cover the bowl with a clean tea towel and place it in a warm spot for 1-1.5 Hours or until doubled in size. If the temperature in your home is cool, you can also raise it in the oven. heat the oven to the lowest temperature for 2-3 Minutes, then switch it off. Place the bowl onto the middle rack and let it double in size.

4

Pre-heat oven to 250°C/482°F. Divide the dough into three equal sized balls and cover. Combine ricotta, lemon juice and season with salt & pepper.

5

Place one of the dough pieces onto a lightly floured surface and roll out as thin as you can into a 30cm diameter circle.. or any other shape if you prefer. Spread with ricotta, top with mozzarella, halved cherry tomatoes and sprinkle with oregano. Bake for 7-8 Minutes or until the crust has turned golden brown.

6

Meanwhile, on a dry frying pan lightly toast pistachios and transfer to the pestle & mortar. Place bacon on the same pan and cook until crispy from both sides and transfer to a paper towel to absorb any excess fat. Place pistachios, herbs and a pinch of sea salt into a pestle & mortar and pound until a rough paste forms. Stir in parmesan and olive oil. Season pesto with sea salt or add more grated parmesan to taste.

7

Once the pizza is cooked, remove it from the oven. Drizzle with pistachio pesto, top with bacon and sprinkle with a pinch of flaky salt. Serve it while it's hot.

Ingredients

Pizza Dough
 180 ml warm water
 20 ml olive oil
 4 g instant yeast
 1 tsp sugar
 260 g strong white bread flour
 40 g semolina
 1 pinch sea salt
Toppings
 250 g ricotta
 ½ lemon juice
 12 streaky bacon slices
 300 g mozzarella (thinly sliced)
 450 g cherry tomatoes (halved)
Pistachio Pesto
 120 g pistachios (unshelled)
 150 g fresh basil
 150 g fresh mint
 100 ml extra virgin olive oil
 50 g parmesan (grated)
 salt & pepper

Directions

1

In a small bowl add water, olive oil, sugar and yeast and mix well. Put it aside for 15 Minutes or until yeast activates and a foamy top has formed.

2

Meanwhile, combine semolina, flour and salt in a mixing bowl. Add yeast mixture and knead for 6-8 Minuteson a medium-low speed using a stand mixer with a dough hook attachment or until the dough no longer sticks to your hands if kneading manually. Cover the bowl with a clean tea towel and place it in a warm spot for 1-1.5 Hours or until doubled in size.

3

Cover the bowl with a clean tea towel and place it in a warm spot for 1-1.5 Hours or until doubled in size. If the temperature in your home is cool, you can also raise it in the oven. heat the oven to the lowest temperature for 2-3 Minutes, then switch it off. Place the bowl onto the middle rack and let it double in size.

4

Pre-heat oven to 250°C/482°F. Divide the dough into three equal sized balls and cover. Combine ricotta, lemon juice and season with salt & pepper.

5

Place one of the dough pieces onto a lightly floured surface and roll out as thin as you can into a 30cm diameter circle.. or any other shape if you prefer. Spread with ricotta, top with mozzarella, halved cherry tomatoes and sprinkle with oregano. Bake for 7-8 Minutes or until the crust has turned golden brown.

6

Meanwhile, on a dry frying pan lightly toast pistachios and transfer to the pestle & mortar. Place bacon on the same pan and cook until crispy from both sides and transfer to a paper towel to absorb any excess fat. Place pistachios, herbs and a pinch of sea salt into a pestle & mortar and pound until a rough paste forms. Stir in parmesan and olive oil. Season pesto with sea salt or add more grated parmesan to taste.

7

Once the pizza is cooked, remove it from the oven. Drizzle with pistachio pesto, top with bacon and sprinkle with a pinch of flaky salt. Serve it while it's hot.

Tomato & Ricotta Italian Style Pizza topped with Bacon & Pistachio Pesto

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