Italian pizza with pesto sauce recipe. Pizza with pesto sauce, ham and tomatoes. Step-by-step recipe with photos. Pizza with pesto sauce, ham and tomatoes

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Italian PIZZA with bacon and PESTO sauce. Two recipes

For pizza lovers, I suggest you prepare your favorite dish according to a new recipe using pesto sauce. Pesto is a popular sauce in Italian cuisine, prepared with olive oil, basil and cheese. Pesto is usually sold in small jars and has a specific green color. Pesto is most often used with pasta, in soups, on crackers, or spread on bread.

Pine nuts, fragrant green basil, Italian gold - olive oil, tomatoes, Mozzarella, rich pecorino or Parmesan, spicy capers, oregano and all this on a crispy thin dough. It's worth a try. It is impossible to imagine Italian cuisine without pesto sauce, just like without pizza. What will happen if they are combined together?! In my opinion it's just "bellissimo". And besides pizza, I suggest you prepare goulash, which is suitable for any holiday table, as well as an everyday dish as a meat side dish. Personally, I like goulash not only for its taste, but also for its ease of preparation, the main thing is to know how to cook it correctly) Delicious with a detailed description posted on the website teammy.com. Here you can view photos and learn about all the secrets of preparing this dish.

To prepare pesto sauce, we will need for a small portion: 3-4 sprigs of large-leaf green basil (collect only about 30 leaves) 1 clove of garlic 2 tbsp. spoons of grated parmesan 100 ml. olive oil 1 tbsp. a spoonful of pine nuts, a few granules of coarse salt.

Pick the basil, wash and dry completely. Take a mortar, grind the garlic and salt in it, then add the basil in portions and begin to grind it gently. When the basil begins to shine, add pine nuts and crush. Next, add Parmesan and then, in a thin stream, pour in olive oil. You can also do this in a blender, but you know, it’s better the old fashioned way

Pizza with pesto sauce

Pizza preparation time: 30 min.

Dough for 1 pizza with a diameter of 26 cm

Boiled water - 90 ml - Dry yeast - 4 g - Olive oil - 1 tbsp. l. - Wheat flour - 250 g - Salt - 1 pinch

Pesto

Fresh green basil - 1 bunch - Olive oil - 4 tbsp. l. - Pine nuts - 3 tbsp. l. - Parmesan cheese - 50 g - Garlic - 3 cloves

Tomato sauce

Fresh green basil - 10 g, - Olive oil - 3 tbsp. l., - Tomatoes - 5 pcs., - Garlic - 2 teeth, - Black pepper, salt

Filling

Capers - 20 g, Dry oregano, Tomatoes - 2 pcs, Mozzarella cheese - 150 g

To make pizza you will need flour, dry yeast, water, salt, olive oil, Parmesan, pine nuts, garlic, green basil, tomatoes, Mozzarella cheese, capers and black pepper. Prepare the dough in advance. Pour the flour onto the table and make a well in the middle with your hand.

When it becomes difficult to work with a spoon, knead the dough with your hands until smooth and elastic, then put it in a bowl sprinkled with flour, cover with a damp towel and place in a warm place for 40-60 minutes. While the dough is rising, you can prepare the pesto sauce and tomato paste.

After the dough has risen, dust the table with flour and roll out the dough with a rolling pin in the direction from the middle to the edges. Toss it in the air several times, clapping your palms into the middle of the cake. In this way, you will add playfulness to the process, and the pizza will be thin in the middle and with fluffy sides at the edges, which will help the filling not to leak out. Place the crust into a floured pan and brush with tomato sauce.

Then thinly slice the tomatoes and sprinkle oregano on top. Spread a layer of mozzarella.

Then use your hands to spread the pesto evenly. Next, add capers and sprinkle Parmesan cheese on top. You can use pine nuts instead of capers. And sprinkle the pizza with olive oil, especially the sides, so that they are golden and delicious. Preheat the oven to 200 ºC and place the pizza there for 20 minutes.

Pizza with bacon and pesto sauce

We will need:

For the test:

150g flour - 1 tsp. sugar - 2 tbsp. olive oil - 5g. fresh yeast - 1 tsp. salt - 100 ml. water (how much dough will take)

Pesto - bacon strips - handful of olives - 1 tomato - 1/2 hot red pepper - generous handful of grated parmesan

Sift the flour onto the table and make a hole in the center. We dilute yeast and sugar in warm water and wait until the “cap” rises.
Add salt to the flour and gradually add water and yeast to knead the dough. At the very end, add olive oil and leave the dough covered in a warm place for half an hour. Or knead the dough in a bread machine.
Preheat the oven to 180C. Roll out the dough and place it on a stone or baking sheet. Lubricate the entire surface with pesto sauce, add chopped tomatoes, chopped olives and seeded chili. Place bacon on top and place in preheated oven for 10-15 minutes. Take the pizza out and immediately sprinkle it with grated Parmesan.

Pesto(Pesto) is a popular sauce of Italian cuisine based on basil, cheese and olive oil. Pesto translated from Italian as pound or grind, due to the method of preparing the sauce, all the ingredients of which are ground in a marble mortar with a wooden pestle. So today we will cook pizza with pesto sauce, a beautiful combination of green sauce and red tomatoes, but pesto pizza- it’s not only very beautiful, it’s also incredibly tasty!

Anticipating the question, I answer: capers- these are the unopened buds of the thorny caper bush (Capparis spinosa). If you don’t know where to buy them, or don’t really like capers, you can replace them with green olives, pine nuts or gherkins, take your pick.

Ingredients

For the pesto sauce

green basil 15-20 g
parmesan cheese 25 g
olive oil 25 ml
Pine nuts 1-1.5 tbsp. spoons
garlic 1-2 slices

For pizza

Pizza dough 270 g
tomatoes 1-2 pcs.
parmesan cheese 35 g
mozzarella cheese 100 g
tomato sauce 3 tbsp. spoons
capers 1 tbsp. spoon
dried oregano 1/2 teaspoon

Preparation

Ingredients we will use today.

First, let's prepare pesto. Read more about its preparation here:.

So, lightly fry the pine nuts in a dry frying pan for a few minutes. Grate Parmesan on a fine grater. Wash the basil, dry it, tear off all the leaves; we don’t need tough stems. We peel the garlic. Place everything in a blender bowl and add olive oil.

Grind everything in a blender until smooth, and the pesto sauce is ready!

I usually roll out the pizza dough on parchment paper sprinkled with flour, and bake the pizza on it, so the crust does not deform when transferring it to a baking sheet.

Roll out the pizza dough to a thickness of 2-3 mm.

We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make the sides for our pizza. Place tomato sauce on the rolled out base (you can make it according to this recipe:).

Distribute the sauce evenly over the base, except for the sides. You can drizzle a little olive oil on top. Together with the parchment, transfer the dough to a baking sheet. Preheat the oven to maximum temperature (250-270°C), place the baking sheet on the lower level and bake for 5-10 minutes until it is well browned on the bottom. We bake the crust separately to ensure that the dough is crispy and well baked.

Cut the tomatoes into very thin slices and place them on the baked base. Sprinkle dry oregano on top.

Grate the mozzarella on a coarse grater or cut into thin slices, but I just tore it into pieces. Spread the shredded mozzarella evenly throughout the pizza.

Now we arm ourselves with a teaspoon and use it to spread the pesto sauce over the entire surface of the pizza.

Now it's the capers' turn. We spread them out evenly.

To make our pizza the most beautiful, we put a few slices of thinly sliced tomatoes on top, carefully lay them out, this is for beauty.

Grate Parmesan cheese on a fine grater and sprinkle it on top of the pizza. Place the pizza in an oven preheated to maximum temperature on the top level. Bake for 5-10 minutes until the edges of the pizza are browned.

Well, ours is wonderful pizza ready, cut it into pieces and enjoy the wonderful hot pesto pizza with tomatoes and parmesan! Bon appetit!

Probably the most delicious Italian sauce is “pesto”. Goes well with many Italian dishes, and cheese pizza with pesto is no exception.

The base of the pesto is basil and parmesan. Pizza with basil turns out very tasty if basil is used in the pesto sauce that is used to grease the pizza.

The word "pesto" comes from pestato - pounded. The essence of this Ligurian sauce is pounded (coarsely or almost into porridge) green basil leaves, olive oil, garlic, pine nuts and cheese.

You can often find small jars of green sauce in stores. This is pesto. However, almost all year round, you can prepare pesto yourself - fresh, fragrant, and pleasing to the eye with its amazing spring-green color.

It is worth saying that pesto is not always green - sun-dried tomatoes are often added to it, and it is rather reddish. But still, more often it is bright green. Without pesto, traditional minestrone, an Italian soup made from seasonal vegetables, is impossible.

Pesto sauce goes well with the vast majority of Italian dishes. You can serve it with pasta, risotto, meat, salad, etc. Who said you can’t bake pizza with basil if basil is in the sauce that is used to grease the pizza - pesto sauce? Frankly, I was surprised that among the large number of recipes, there was no pizza with pesto. But still, I managed to get the “truth” from my Italian acquaintances. As it turned out, it’s absolutely nothing complicated, it’s just that most often when preparing cheese pizza with basil, a simplified version of pesto sauce is used.

Cheese pizza. Step by step recipe

Ingredients (pizza 34 cm)

Pizza dough 400 g
Tomatoes 250 g
Mozzarella 150 g
Tomato sauce 3 tbsp. l.
Capers 1 tbsp. l.
Oregano to taste
Parmesan 50 g
Basil 1 bunch
Garlic 2-3 cloves
Pine nuts 2-3 tbsp. l.
Olive oil 3-4 tbsp. l.

Unfortunately, recently, not pine or cedar nuts are often added to pesto sauce, as required by the original recipe, but walnuts, hazelnuts or even peanuts, which significantly spoils the taste of the sauce. And even palm oil can be added instead of the best olive oil - first cold pressed. It’s not even worth talking about the fact that the best pecorino or parmesan should go into pesto. It is replaced with cheap cheeses. But any Italian from Genoa is firmly convinced that pesto should be prepared only in a marble mortar and only from basil grown only in Liguria. If you are in Liguria, when talking with locals, be sure to praise the pesto. You will immediately make friends and even fans. Yes, by the way, for the Genoese there was always pesto, i.e. forever. Do not forget!
So, cook according to the given recipe. Reserve 1 tablespoon of grated Parmesan for sprinkling on the pizza at the very end.
Add a little more olive oil to the pesto sauce, an additional 1 tbsp. l. and stir until smooth.
Although this is not essential, pesto for pasta, rice, and meat is made very homogeneous by grinding the components to a homogeneous paste. For our pizza, it is better to grind everything quite coarsely so that there are noticeable grains and pieces. When baking the pizza, the cheese in the pesto should melt slightly, not run.
To make the cheese pizza with basil the most delicious, you need about half a glass of pesto sauce. Or a little more.
Prepare pizza dough. The pizza dough recipe that we always use as a base is “”.
Stretch the finished dough and place it on a pizza pan greased with olive oil. Prick the dough with a fork in several places.
Brush the dough with previously prepared tomato sauce. Ideally, prepare a small amount of tomato sauce from the pulp of 1-2 fresh tomatoes, suitable for pizza and almost any other dish.
Tomatoes - only the ripest ones, without peeling and seeds, cut into very thin slices and arrange over the dough. Sprinkle the pizza with dry oregano - literally 1-2 pinches.
Grate or cut the mozzarella into thin slices and spread it evenly on the pizza.
Now it's time for the basil pesto sauce. If the sauce is thin enough, you can simply spread it on top of the mozzarella. If spreading is difficult, simply crumble it over the entire surface of the pizza.
Place capers on top, distributing them evenly. Sprinkle the pizza with a little Parmesan.
Be sure to sprinkle with olive oil, then the pizza with basil will be less likely to dry out.
Cheese pizza with basil is baked in an oven preheated to 200 degrees. Baking time - 20 minutes.
Cheese pizza with basil, parmesan and tomatoes
The finished cheese pizza with basil is conveniently cut on a wooden base. If desired, you can place a handful of basil leaves on top of the pizza.
Cut the basil pizza into 6-8 pieces using a special knife.