Operating instructions

Pizzas

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden

make this a great summertime pizza.

Makes two 30 x 35cm pizzas or four 20 x 23cm pizzas, to serve 6

Preparation: 1 hour for the pizza dough (Recipe, page 35);

20 minutes plus 12 minutes baking and resting time

Pizza Dough, p. 35

1 360g firm but ripe plum tomatoes

1 15g Reggiano Parmesan,

cut in 1.5cm cubes

1 90g fresh mozzarella, well chilled

1 60g Italian Fontina cheese

4 tablespoons Pesto, p. 43

2 teaspoons extra virgin olive oil

Cornmeal for dusting the peel or pan

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 20cm from the

top. If using a baking stone, place it on the rack. Preheat the oven to 260°C.

Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of each

tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge

them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each

tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the

small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred

the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve.

Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice,

using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes.

Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal.

Brush the edges with the olive oil. Using an offset spatula, spread the pizza with the pesto

sauce to 2cm of the edges, using 3 tablespoons on each 35cm pizza or 1-1/2 tablespoons on

each 23cm pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas. Top with

the drained sliced tomatoes.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place

the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even

baking. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3

minutes before slicing.

Nutritional analysis per serving:

Calories 367 (from fat 35%) • pro 14g • carbo. 45g • fat 15g

sat. fat 6g • chol. 25mg • sod. 723mg • fibre 3g