Arugula Pistachio Pesto Pizza

from Andrea Burrone of Ambrogio15


Note: Most American home cooks are used to measuring by volume, not weight. Here, most of the amounts are indicated by weight using grams. If you have a kitchen scale, this should be no problem--and the measurements will be more accurate, creating a more successful outcome.


Ingredients


Pizza dough

Yield, 5 to 6, 12-inch pizzas


25 grams fresh dry yeast

30 grams water, room temperature

5 grams sugar

575 grams 0 flour (If you can't find it locally at places like Whole Foods or Mona Lisa it's available on Amazon.com)

300 grams water

30 grams extra virgin olive oil

12 grams salt

Arugula Pistachio Pesto

Yield: 4 cups


3 cloves garlic

100 grams pistachio nuts, raw and unsalated

150 grams parmesan cheese

15 grams salt

300 grams fresh arugula

450 grams extra virgin olive oil


1 ball of fresh mozzarella, drained overnight

5 or 6 slices mortadella (optional)

6 cherry tomatoes, sliced in half (optional)


Directions

1. Combine yeast, water, and sugar. Let sit 15 minutes. It should be bubbling.

2. Insert dough hook in stand mixer. Place flour in the mixer's bowl. Add yeast mixer and start blending at the 3 speed until incorporated. Slowly add water and bring up speed to blend. Slow it down and add the olive oil and speed it up again. Slow it down to add salt (and, if it's too thin, more flour). Bring the mixer to maximum speed (6 to 8) and mix until the dough pulls away from the sides and forms a ball.

3. Remove bowl from mixer, cover, and let the dough rest for 30 minutes until doubled in size.

4. Divide the dough into 5 to 6 pieces, each weighing 100 grams for a 12-inch pizza. Form balls with each by pulling the sides out and under while turning until the surface is smooth. Pinch the underside to seal. Sprinkle some semolina or flour on the counter or a tray and place the balls on them. Cover and let rest for at least 2 hours until the balls double in volume.

5. To make the pest, place all the ingredients except the oil in the bowl of a food processor or blender. Blend them together, then slowly add the oil. If it's too thick, add a little water. Taste and adjust seasonings. Set aside.

6. To cook the pizza, preheat the oven to 500˚F. Roll out the dough by hand, pressing and shaping it in a 12-inch circle with your fingertips, or use a rolling pin. Spread a little oil on the pan and then sprinkle it lightly with semolina or use a baking spray like Pam. Place the pizza dough on the pan and place on the lowest rack in the oven. Bake for 12 to 15 minutes.

7. Remove pizza crust from oven. Spread about 2 tablespoons of pesto on the crust and top with pieces of mozzarella.

8. Place pizza back in the oven, but on the middle rack. Bake another 4 to 5 minutes. Remove and top with folded slices of mortadella and fresh cherry tomatoes.

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