Pizza panini with homemade pesto

Preparation

For the dough

1. Dissolve the salt and water in the mixing bowl.
2. stir in 200 g flour and dissolve the yeast in it.
3. Add the rest of the flour, switch on the dough hook and knead the dough at medium speed for 10 minutes.
4. Cover the dough and leave to rise at room temperature for 3 hours.
5. After every hour, stretch and fold the dough: With moistened hands, remove the dough from the bowl on four sides, pull upwards and fold over the remaining dough.
6. After 3 hours, transfer the dough to a floured work surface.
7. Divide the dough into 4 portions of 250 g each.
8. Form balls of dough with your hands.
9. Cover the dough balls and leave to rise in a bowl or baking dish in the fridge for 12-24 hours.
10. remove from the fridge 2-3 hours before use and bring to room temperature.

For the pesto

1. Toast the pine nuts in a pan without fat.
2. Remove from the heat and leave to cool.
3. Rinse the basil leaves and pat dry.
4. Finely grate the parmesan.
5. Peel the garlic.
6. Place the pine nuts, basil, parmesan, garlic, salt and pepper in the food processor and chop coarsely.
7. Add olive oil in between and mix until a creamy consistency is achieved.
8. Season to taste with salt and pepper.

The pesto will keep for approx. 2 weeks if refrigerated.

For the pizza

1. Preheat the pizza oven to 380-400 °C.
2. Spread a bed of flour on the work surface and shape the dough into a pizza base with edges.
3. drizzle 10 g of olive oil onto the pastry base, spread to the edges and fold one half of the pastry over, but do not press down yet.
4. Now bake the dough panini in the oven for approx. 2 minutes.
5. Then remove and open directly.
6. Now top with the mortadella slices, burrata, pistachios, Parmesan, remaining oil, salt, pepper and a little red pesto.
7. Close and enjoy.