Genovese Pesto Pizza

Ingredients for 4 servings:

• 400 g flour
• ½ cube of yeast
• 1 tsp salt
• 1 tsp sugar
• 200 ml water, warm
• 1 tbsp oil
• 1 jar of Genovese pesto
• 500 g tomatoes, fresh
• 2 balls of mozzarella
• 100 g ham, Italian air-dried (prosciutto)
• 100 g olives, black, without stones
• 100 g sheep’s cheese (Pecorino, alternatively Parmesan), grated
• n. B. Pfeffer
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pizza with green pesto, fresh tomatoes, prosciutto, olives, mozzarella and pecorino

Sift the flour into a bowl. Mix the yeast with the sugar and water, add to the flour, and knead with salt and oil using a dough hook until you have a smooth dough. Cover and let it rise in a warm place for 45-60 minutes. Meanwhile, for the topping, slice the tomatoes and mozzarella, and halve or ring the olives. Preheat the oven to 200°C (top/bottom heat). Spread the yeast dough on a baking sheet lined with baking paper or greased with parchment paper. Spread generously with pesto, leaving only a small edge to cover the entire dough. Arrange the tomato slices on top, tear the prosciutto into small pieces and arrange them on top. Scatter the black olives over the top, distribute the mozzarella slices evenly over the entire pizza, grate pepper over the top, and finally sprinkle the pecorino on top. Bake in the preheated oven for about 20-25 minutes. Sprinkle with basil before serving, if desired.