SIMPLE CRISPY THIN CRUST ROASTED RED PEPPER PESTO MARSCAPONE AND PLUM TOMATO PIZZA

 

INGREDIENTS

 

FOR THE DOUGH (makes 2)

400g 00 or plain flour

100g semolina

7g dried yeast

1 generous pinch of salt

325ml luke warm water

2 tbsp ooil
1 pinch sugar

A really simple and fantastic everyday pizza dough, place the flour and semolina on your work top and make a well in the centre.  In a jug mix the water, ooil, sugar and yeast together, let sit for 5 minutes so that the warm water activates the yeast and the sugar feeds it, slowly pour into the the well and mix slowly into the flour until all the mixture comes together to make a dough ball.  Knead for five minutes, if you want thin crust roll out the dough and use immediatly, if you want a more light and deep pan dough,, then leave your dough in a oiled clingflimed bowl to rise until doubled in size and then knock back and roll ou the dough and use.

FOR THE PESTO BASE
2 red peppers skinned
ooil
100g pecarino cheese fine grated
30g toasted pine nuts
Salt and fresh ground black pepper to taste

Take your peppers and on a flame from your hob or grill blacken the skin of the peppers all over, then place in a bowl and cover with clingfilm to keep the heat in and this will help remove the skin of the peppers by steaming while they also become soft.  After 10 minutes of so take off the clingfilm and peel off the skin, take off all the flesh of the peppers, descarding the seeds and place in the blender, with the pine nuts and some ooil, blitz, add more ooil if needed you want a slightly loose paste, add the cheese and season to taste.

TOPPINGS
4 fresh plum tomato's
200g marscapone cheese or fresh mozzarella
10 fresh basil leaves
1 fresh sliced chillies
Fine grated Parmesan cheese

Roll out your pizza dough to the shape and depth you want, spread from the centre you pesto base, and then layer on your toppings, I like to work from the centre out, reserve the basil leaves for serving.  In a pre heated oven 200 degrees, pre heat our baking stone or sheet and then place your pizza on and cook for 7-10 minutes for a crispy thin crust or 15-20 minutes for deep pan.  Remove from the oven and sprinkle on torn basil leaves and a drizzle of ooil and enjoy.