Pizzas with Tuna, Mozzarella and Pesto
Ingredients
- For the dough
- 1 cube fresh Yeast (42 grams)
- 600 grams Pastry flour
- 1 tsp salt
- 4 Tbsps olive oil
- Pastry flour (for the work surface)
- For the pesto
- 200 grams Artichoke hearts (from a can)
- 1 garlic clove
- 1 ½ Tbsps Pine nuts
- 200 milliliters olive oil
- 30 grams freshly grated Parmesan
- salt
- freshly ground peppers
- 1 splash lemon juice
- For covering
- 250 grams Tuna (from a can)
- 16 Cherry tomatoes
- 2 balls Mozzarella (about 125 grams)
- Basil (to sprinkle)
Preparation steps
For the dough: Mix yeast in 300 ml (approximately 1 1/4 cup) of lukewarm water. Combine flour with salt in a bowl, make a well in the center and pour in the yeast and oil. Using hands or the dough hook of an electric hand mixer process to a smooth dough.
If dough is too moist, add a little more flour; if it's too dry, add some lukewarm water. Knead dough on floured work surface about 10 minutes and allow to stand for about 1 hour in a warm place.
For the pesto: Meanwhile drain artichoke hearts, cut 4 pieces into slices and set aside and cut remaining into small pieces. Peel garlic and chop coarsely. Roast pine nuts in a dry frying pan until golden brown, remove, let cool and process with chopped artichokes, garlic and oil to a pesto. Stir in Parmesan and season with salt, pepper and lemon juice.
For covering: Drain tuna and pick apart with a fork. Rinse tomatoes, remove stems and cut into slices. Drain mozzarella and cut into slices.
Preheat oven to 200°C (approximately 400°F).
Knead dough on a floured surface again and divide into 8 equal portions. For each serving roll into a round flat cake, making edges slightly thicker and place the sheet of dough on a baking sheet lined with parchment paper. Brush with artichoke pesto and top with tuna, the reserved artichoke slices, tomato and mozzarella slices. Season with salt and pepper and bake about 20 minutes in a preheated oven. Remove finished pizza from oven and serve sprinkled with basil leaves.
