Pizza with Sun Dried Tomato Pesto

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Entree, Dinner, Lunch
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

To take your Friday night pizza to the next level make this incredible pizza and pair it with B Cellars Zinfandel. This wine pairs well with the bold, slightly sweet flavors in the sun dried tomato pesto while the tannins help to balance the saltiness and fat found in the cheese and prosciutto.

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Ingredients

  • Pizza Dough
  • 2 3/4 lbs OO Flour

  • 1/4 lb semolina

  • 3 1/2 cups warm water

  • 1 Tbsp dry active yeast

  • 1 oz sugar

  • 1 oz salt

  • 2 oz olive oil

  • SUN DRIED TOMATO PESTO
  • 1 cup sun dried tomatoes

  • 3/4 cup olive oil

  • 2 garlic cloves

  • 4 Tbsp oregano

  • 1/2 parsley, rough chop

  • pinch of peper

  • pinch of salt

  • 1 Tbsp Banyuls vinegar

  • TOPPINGS
  • 4 - 8oz balls of burrata

  • 4 cups of spinach

  • 1/2 cup of parmesan

  • 1 lb shaved prosciutto

  • 1/2 cup toasted pine nuts

  • ADDITIONAL ITEMS NEEDED
  • Semolina for cooking

  • Pizza stone

Directions

  • Pizza Dough
  • In a mixer, sponge sugar, yeast, and water for 5 minutes
  • Add the rest of the ingredients and mix for 10 minutes
  • Cover with a towel and proof at room temp until it doubles in size
  • Beat the dough down and portion into four even 7oz balls.
  • Place dough balls into a container with a lid in the refrigerator.
    Leave enough room for balls to double in size without touching.
  • Let dough age for 3 days for best results.
  • SUN DRIED TOMATO PESTO
  • In a food processor add sun dried tomatoes, garlic, oregano, parsley, salt, pepper, and vinegar. Mix until well incorporated.
  • Slowly add the olive oil until combined.
  • ASSEMBLY
  • Lightly dust surface with semolina flour, then roll out dough to 1/4” thick.
  • Gently stretch the dough to form a circle.
  • Lightly dust a pizza peel with semolina and place the pizza dough on top.
  • For each pizza top with: 1/4 cup pesto, 1 (8 oz) ball of burrata, 1 cup of spinach, 2 Tbsp parmesan, 4 oz prosciutto, 2 Tbsp toasted pine nuts
  • COOKING
  • Preheat oven to 450 degrees.
  • Slide uncooked pizza onto a pizza stone.
  • Place stone in the oven and cook for 12-16 minutes.
  • Remove from oven and let stand for one minute before slicing.

Notes

  • Take your Friday night pizza to the next level.

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Pairing Suggestions

To take your Friday night pizza to the next level, make this incredible pizza and pair it with B Cellars Monte Rosso Vineyard Zinfandel. This wine pairs well with the bold, slightly sweet flavors in the sun dried tomato pesto while the tannins help to balance the saltiness and fat found in the cheese and prosciutto.

Unique Red Wines
2024-05-21T10:50:04-07:00March 11th, 2024|Categories: Dinner, Entrée, Lunch, Recipe, Red Wines, Zinfandel|0 Comments

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