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Blistered Caprese Pizza with Garlic Scape Pesto

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Ingredients

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Garlic Scape Pesto:

  • 8 garlic scapes, coarsely chopped
  • 1/3 cup parmesan cheese, grated
  • 1/4 cup pine nuts
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup olive oil

Pizza Dough:*

  • 1 1/3 cups warm water
  • 2 1/4 tsp instant yeast
  • 3 3/4 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp olive oil

Olive oil

  • 1 punnet cherry tomatoes
  • Fresh bocconcini, torn
  • 1 small bunch fresh basil, coarsely chopped
  • Balsamic reduction

Instructions

  1. To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
  2. To make the pesto, put all pesto ingredients in a food processor and blitz until the desired consistency paste forms.
  3. Add a glug of olive oil to a large, heavy bottomed pan and heat on high. Add tomatoes and cook for 2-3 minutes, flipping once or twice, until the skin becomes brown/black and blistered.
  4. Remove dough from oven, place a pizza stone or heavy baking sheet into the oven. Crank the heat on the oven up to 500 degrees. Let the stone heat for at least 30 minutes in the oven.
  5. Dust a flat surface with some coarse semolina and stretch out the portion of pizza dough you will be using. Take the heated pizza stone/tray out of the oven and transfer the dough directly on to it. This will cause the dough to start cooking right away, ensuring a nice and crispy crust.
  6. Spread a thin layer of garlic scape pesto on the crust, top with torn bocconcini and bake until crust is golden and cheese is melted, approximately 8-12 minutes.
  7. Remove pizza from oven, top with blistered cherry tomatoes, fresh basil and a drizzle of balsamic reduction.

Find it online: https://legenrecipes.com/recipe/blistered-caprese-pizza-garlic-scape-pesto/