Tomato, goat?s cheese and pesto mini-pizzas
4 people
00h 40
Ingredients
- For the dough:
- 300 g flour
- 5 g baker’s yeast
- 100 ml warm water
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- For the filling:
- 3 tablespoons tomato sauce
- 3 tomatoes
- 200 g goat’s cheese, log type
- 1 bottle of pesto sauce
Method
- Prepare the dough: Mix the warm water with the yeast and allow to rest for 5 minutes. In a bowl, blend the flour, salt, sugar and oil and knead for 5 or 6 minutes.
- Cover the dough and allow to rest for 1 hour.
- Spread the dough out directly on the silicone mat making a rectangular shape or various small rounds. Wash the tomatoes, slice them, remove the seeds and drain the excess liquid.
- Spread the tomato sauce over the dough. Place the tomatoes and shredded cheese on the dough, sprinkle with a bit of salt and bake in a preheated oven at 240ºC for 12-15 minutes. Before serving, put a few drops of pesto on each pizza and serve the rest in a sauce dish.
- Tip: Sprinkle some flour on your hands before spreading the dough on the mat to prevent the dough from sticking to your hands. The trick: Prepare your own pesto sauce: grind together 1 handful of basil leaves with a pinch of salt, half a garlic clove, pine nuts, 2 tablespoons of Parmesan cheese and ½ glass of mild olive oil