Green Pesto Zucchini Pizza
I have recently been consulting for an amazing bakery. They have decided to start delivering pizza. They have a wide variety of pastries and French delicacies but due to the corona they wanted to upgrade there menu in order to cater to even more people.
I have created a menu and here I will share with you my pizza dough recipe along with the “ best seller” on the menu.
The “green” pizza has many components. I start with a basic green pesto on the dough then I use a spinach and cream sauce as the base (instead of tomato sauce) then coat the pizza mozzarella cheese, and then evenly spread thinly sliced zucchini all over the pizza and bake all together.
On a high temperature oven the zucchini cooks to perfection and the taste is amazing.
After the pizza is ready you can use arugula, or basil as garnish, some Parmesan and you’ve got your an amazing pizza pie.
This dough is great for pizza but even if you want to make focaccia with this dough it’s incredible. You can keep the dough in the fridge for up to 3 days.
It must sit 24 hours, but 48 hours is sometimes even better.
Green Pesto Zucchini Pizza
For the dough
- 1kilo pizza flour
- 3 grams dry yeast
- 32 grams salt
- 15 grams sugar
- 620 grams water
- 35 grams olive oil
- Heat the oven to highest temperature about 300 degrees Celsius (if you have a stone oven heat the oven about 40 minutes before you want to cook the pizza) If you don’t have a stone oven heat a tray in the oven upside down as you will use that as your “stone” for cooking the pizza
- In a mixer Add flour, sugar, yeast and combine for one minute until fully mixed
- Slowly add the water and the salt at a slow speed
- Once mixed all together slowly add in the olive oil and mix on low level for about 3 minutes
- Let the dough rest for 10-15minutes
- After the dough has rested weigh into balls of 320 grams Spread out into a sheet tray with a little bit of flour on the bottom And cover well (you can use seran wrap) Make sure to cover tightly and not to tough the dough with the covering **Make sure to space out the balls because they will rise and you don’t want them touching one another**
- Let the dough sit overnight in the fridge
- Before you want to make the pizzas take the tray out of the fridge and let the dough rise at room temperature about 2 hours before you want to bake
- I recommend using semolina flour to open the pizzas- slowly take the dough to a flat surface which on the bottom has semolina flour
- Open the pizzas with your hands to about 1 cm It’s important to open the door with your hands so you create a nice crust on the edges
- Add your toppings (In this case, pesto, spinach cream, mozzarella cheese, and zucchini)
- Cook for about 4-12 minutes Depending on how strong your oven is (Or take out the pizza at your desired crispiness)
- I recommended garnishing this pizza with arugula, or some other bitter green as it brings great depth to the pizza 🍕
please use traditional measurements
What do you use for the cream topping?