the Sage Test Kitchen

Pesto Thin and Crispy Pizza

Name: Pesto Thin and Crispy Pizza
Cook time: 1800 s
Total time: 10800 s
Yield: Makes 4
Ingredients: 300 g bread flour or strong plain flour - plus extra for dusting; 55 g semolina - plus extra to sprinkle; 2 tsp Coarse salt; 1 tsp instant dried yeast; 200 ml warm water; 1½ tbsp extra-virgin olive oil; 60 g fresh basil leaves; 2 tbsp pine nuts; 2 cloves garlic - chopped; 40 g finely grated parmesan cheese; ¼ tsp Coarse salt; 125 ml extra-virgin olive oil; 200 g shredded mozzarella cheese; 3 tomatoes - thinly sliced; 300 g fior di latte - thinly sliced

While the dough quietly proofs, you can whizz up the fragrant basil pesto. Top with creamy fior di latte and some fresh sliced tomato, then let the Pizzaiolo go to work for a light crisp crust and perfectly cooked toppings.

the Smart Oven™ Pizzaiolo

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3 hrs total time

30 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Thin and Crispy Pizza Dough

300 g bread flour or strong plain flour
plus extra for dusting
55 g semolina
plus extra to sprinkle
1 tsp instant dried yeast
200 ml warm water

For the basil pesto 

2 tsp Coarse salt
1½ tbsp extra-virgin olive oil
60 g fresh basil leaves
2 tbsp pine nuts
2 cloves garlic
chopped
40 g finely grated parmesan cheese
¼ tsp Coarse salt
125 ml extra-virgin olive oil

For the pizza

200 g shredded mozzarella cheese
3 tomatoes
thinly sliced
300 g fior di latte
thinly sliced

Instructions

1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough out onto a lightly floured bench top and divide into 4 even pieces, approximately 140g each. Shape each piece into a smooth ball.
4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 10cm between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Meanwhile, make the basil pesto.
Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
5To make the basil pesto, place the basil, pine nuts, garlic, parmesan and salt in the bowl of a food processor. Process until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl and set aside until required.
6About 15 minutes before the dough has finished resting, preheat the oven. Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 7 minutes on the Timer dial. 
7Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 26cm round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
8For each pizza, leaving a small border, spread a quarter of the pesto evenly over the dough. Scatter with 25g mozzarella, a quarter each of the tomatoes and fior di latte. Finish with 25g mozzarella.
9Place the pizza in the oven, press the Timer dial and cook for 7 minutes, or until the crust is crisp, golden and the cheese has melted. 
10Transfer to a cutting board, slice and serve.