Pizza Pesto e Burrata Bomba

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 remaining 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. Heat the pizza oven to 400°C.
2. Toast the pine nuts in a small pan without fat and then remove from the heat.
3. Wash and halve the cherry tomatoes.
4. Finely grate the parmesan.
5. Place the semola bed on the work surface and shape the dough into a pizza base with an edge.
6. Spread the pesto on the pastry base and spread the tomatoes evenly on top.
7. Place the topped pizza in the oven using a pizza peel and bake until done.
8. Remove the pizza from the oven and place the creamy burrata in the middle.
9. Season with salt and pepper.
10. Sprinkle with pine nuts, parmesan and basil and drizzle with a little olive oil.
11. Cut into pieces and enjoy!