Basil Pesto Pizza with Mozzarella & Roasted Cherry Tomatoes
Basil pesto pizza with mozzarella cheese and roasted cherry tomatoes. Using the best homemade pesto recipe and easy homemade pizza dough, it's time to make pizza night even more exciting!
Basil pesto pizza with mozzarella cheese and roasted cherry tomatoes. Using the best homemade pesto recipe and easy homemade pizza dough, it's time to make pizza night even more exciting!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 1.68750000072367 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.233010000099924 g
- Serving Size 1 1 people (245g)
- Sodium 0.0337500000144734 mg
- Sugar 0 g
- Trans Fat 0.0456975000195973 g
- Calories 15 calories
Step-by-step
- Add the yeast to the lukewarm water with 1/2 tsp sugar for 5 minutes.
- Combine the flour and salt in a large mixing bowl.
- Make a well in the centre and add the yeast and water and start to mix it together with a metal spoon then add the olive oil and mix together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
- Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily.
- Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated.
- Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil.
- Cover with cling film and leave in a warm place for at least 2-3 hours or until doubled in size.
- Preheat the oven to 180°C/400F/gas mark 5.
- Wash and dry the cherry tomatoes then cut them in half.
- Toss them in 1 tbsp of olive oil then lay them out on a large lined baking tray then sprinkle them with salt.
- Roast them in the oven for around 15 minutes until soft.
- When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
- Divide your dough in half roughly with your hands and place on a lightly floured work surface.
- Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray.
- Dust the tray with 1 tbsp of semolina flour or polenta then place the pizza bases on top.
- Spread 3 heaped tbsp of homemade pesto on each pizza base, top with roasted cherry tomatoes and then torn mozzarella.
- Bake the pizzas in the oven for 8-10 minutes until the crust is golden and cheese melted.
Dough Development and Fermentation Mechanics
Active dry yeast requires lukewarm water between 37°C and 43°C to hydrate rapidly without thermal shock. Kneading aligns gluten strands into an elastic network capable of trapping carbon dioxide gas. A two-hour bulk fermentation allows enzymes to break down starches into simpler sugars, building complex flavor profiles before shaping. Pressing a fingertip into the dough ball should yield a slow, clean spring-back when fermentation is complete.
Thermal Control for Tomatoes and Crust
Cherry tomatoes contain high water content that can make pizza crust soggy if not managed properly. Roasting them at 180°C for 15 minutes drives off excess surface moisture while concentrating their natural sugars through caramelization. Transferring the assembled pizza to a preheated 220°C oven ensures the base sets rapidly upon contact with hot metal. Semolina flour dusted on the baking tray acts as microscopic ball bearings, preventing sticking and adding a crisp texture to the underside.
Moisture Management with Cheese
Fresh mozzarella releases significant liquid during baking due to its high water activity. Tearing the cheese rather than slicing creates uneven surface areas that shed moisture efficiently during the 8 to 10 minute bake time. Spreading vibrant green pesto directly on the raw dough protects the basil leaves from direct, prolonged thermal radiation that causes browning and bitterness.
