New Update
| Main ingredients | Sundried tomatoes, Olive oil, Pizza dough, Garlic, Parmesan cheese, Pine nuts, Canned tomato puree, Cherry tomatoes, Pickled jalapenos, Onion, Black olives, Arugula leaves, Feta cheese, Extra virgin olive oil |
| Cuisine | Italian |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8-10 sun dried tomatoes soaked in olive oil
- 500 grams ready-made pizza dough
- 4-5 garlic cloves
- 2 tablespoons chopped parmesan cheese
- 1 tablespoon pine nuts
- Salt to taste
- Crushed black peppercorns to taste
- 2 tablespoons olive oil
- Refined flour (maida) for dusting
- 4 tablespoons canned tomato puree
- Toppings
- Parmesan cheese block as required
- 10-12 cherry tomatoes, halved
- A few pickled jalapeno slices
- Onion dices as required
- Black olive slices as required
- Arugula leaves as required
- Feta cheese as required
- Extra virgin olive oil for drizzling
Method
- Preheat the oven to 200° C.
- To make pesto, put sun dried tomatoes in a blender jar, add garlic, parmesan cheese, pine nuts, salt, crushed black peppercorns and olive oil and blend to a coarse paste.
- Knock back the pizza dough and divide into two portions.
- Dust the worktop with some refined flour, place a dough portion on it and roll it into thin disc.
- Grease a baking tray with some oil, place the disc on it. Put 2 tablespoons tomato puree, and a portion of the blended mixture and spread it evenly.
- Grate parmesan cheese over it, arrange cherry tomatoes, pickled jalapeno slice, some onion dices and some black olives. Place the tray in the preheated oven and bake for 10-12 minutes.
- Bring the pizza out of the oven, place it on the worktop, arrange some arugula leaves, crumble some feta cheese and sprinkle on top and drizzle some extra virgin olive oil.
- Cut into wedges and serve hot.20-25
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