Ooni’s Green Pesto and Goats’ Cheese Pizza

Name: Ooni’s Green Pesto and Goats’ Cheese Pizza
Ingredients: large bunch of, fresh basil; 2-3, cloves garlic, peeled; 3 tbsp, pine nuts; 3 tbsp, parmesan, shaved/grated; 4.2oz (120g), olive oil; A small amount, salt and pepper, to taste; 8.8/11.6oz (250g/330g), classic pizza dough ball; 2.6oz (75g), goats cheese log, cut into disks; 1 tbsp, pine nuts; 3-4, cherry tomatoes, halved; pinch of, fresh watercress; A small amount, edible flowers, optional

Type : Dinner

With tangy goats’ cheese and homemade green pesto, this picture-perfect pizza looks almost as good as it tastes!

Embrace your inner artist with this picture-perfect pizza. Bright green, homemade basil pesto meets tangy goats cheese and toasted pine nuts for a breadth of fresh flavour. Garnished with a handful of watercress and edible flowers, it’s almost (almost) too pretty to eat!

Ingredients

For the pesto
large bunch of fresh basil
2-3 cloves garlic peeled
3 tbsp pine nuts
3 tbsp parmesan shaved/grated
4.2oz (120g) olive oil
A small amount salt and pepper to taste
For the pizza
8.8/11.6oz (250g/330g) classic pizza dough ball
2.6oz (75g) goats cheese log cut into disks
1 tbsp pine nuts
3-4 cherry tomatoes halved
pinch of fresh watercress
A small amount edible flowers optional

Method

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Add the basil leaves, olive oil, pine nuts, parmesan and garlic to a food processor or blender and pulse until smooth. Once you’re happy with the consistency, season with salt and pepper, and transfer for a bowl or jar. Whatever you don’t use can be stored in a sealed container for 1-2 weeks in the refrigerator.
Fire up your Ooni pizza oven. Aim for 952˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
Toast the pine nuts in a frying pan over a medium heat and set aside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your peel. With a large spoon or ladle, spread an even layer of pesto across the base. Top with slices of goats’ cheese and a sprinkle of toasted pine nuts.
Slide the pizza off the peel and into your pizza oven. Cook for 1-2 minutes, making sure to turn the pizza regularly. Once cooked, remove the pizza from the oven and top with some fresh greens, such as watercress or edible flowers if you’re feeling fancy!