Pesto pizza with cherry tomatoes


For 3 pizza bases

10g yeast
4 tbsp. warm water
1 good teaspoon of salt
30ml olive oil
400ml cold water
150g durum wheat flour
Approx. 550g "Tipo 00” wheat flour or pizza flour

For the pesto:
100g Ardo parsley
30g Ardo basil
1 teaspoon Ardo garlic diced
200ml rapeseed oil
Salt to taste

For the topping (per pizza):
2 handfuls of Ardo cherry tomatoes
1 handful of Ardo sliced black olives
1 handful Ardo sliced red onion
80g of sliced sausage pepperoni
100g mozzarella


Gluten, Milk


  1. First make the pizza base: Dissolve the yeast in 4 tablespoons of warm water.
    Add salt, olive oil and the cold water. Then add 150g of durum wheat flour.
    Mix together until there are no more lumps in the liquid.
    Gradually add the rest of the flour until the dough no longer sticks to your hands, but still feels a little sticky. Cover the bowl with plastic wrap or foil and place in the refrigerator for at least 12 hours.
    Two hours before you need the dough, remove it from the refrigerator and roll out on the work surface in durum wheat flour into 3 pizza bases.
  2. For the pesto and the topping: Blend all the ingredients into a delicious pesto. Spread it out on the pizza base and add a little salt to the pesto.
  3. Decorate the pizza with grated mozzarella, defrosted cherry tomatoes, pepperoni sausage slices, black olives and slices of red onion.
  4. Bake the pizza on the grill over high heat (circular firing), on a very hot pizza stone. Grill for approx. 12-15 minutes.
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