AuthorMarika RosebergDifficultyIntermediateIn 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.
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.
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.
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.
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.
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.
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
Directions
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.
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.
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.
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.
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.
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.
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.
