Recipe: Pull Apart Pizza

PULL APART PIZZA

This portioned pesto-based pizza is perfect for a party. We can only apologise for all of the pee'ing in this video!

Ingredients

Pizza Dough

  • 500 g Strong white flour
  • 7 g Dried yeast (1 sachet)
  • 300 ml Warm water
  • 1 tbsp Salt
  • 1 tsp Sugar
  • 1 tbsp Dried oregano

Pesto

  • 2 tbsp Toasted pine nuts
  • 2 tbsp Grated Parmesan
  • 1 Bunch of Fresh basil
  • 1 Pinch of Salt and pepper
  • 25 ml Olive oil

To Construct

  • 50 ml Olive oil
  • 100 g Parmesan
  • 4 tbsp Red pepper pesto
Knead the dough

Step 1

Knead The Dough

Dissolve the dried yeast in the warm water and then mix into the flour, salt, sugar and dried oregano. Knead for 10 mins by hand or about 5 in a machine with a dough hook until it's soft and elastic.

Prove the dough

Step 2

Prove The Dough

Roll into a smooth ball and place into a bowl, cover with a tea towel and leave to prove at room temperature for 1 hour.

Blitz a pesto

Step 3

Blitz A Pesto

Place all the pesto ingredients into a small food processor or a pestle and mortar and blitz/pound to a course consistency, adjusting the oil as required.

Roll and cut

Step 4

Roll And Cut

Roll the proven dough out on a floured surface as thin as possible. Cut out circles 10cm across. Spread with pesto and a scattering of grated Parmesan.

Fold and arrange

Step 5

Fold And Arrange

Fold the disc in half, with the pesto in the middle. Then fold in half again and pinch together. Arrange in a pre-oiled cake tin.

Bake

Step 6

Bake

Drizzle with olive oil and a pinch of salt and pepper. Bake in a preheated oven at 200 degrees C for 25 mins.

Serve

Step 7

Serve

Best left to cool for 15 minutes before sharing for friends to tuck in.

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