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
Así puedes prepararlo
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
