Homemade Pizza with Wild Garlic Pesto & Fresh Vegetables

Name: Homemade Pizza with Wild Garlic Pesto & Fresh Vegetables
Prep time: 18 min
Cook time: 2 min
Total time: 12 h 20 min
Yield: 3 Portions
Ingredients: 500.00000000001g Flour; 300g Water; 15g Salt; 5.0000000000001g Fresh Yeast; 75g Wild Garlic; 99.999999999999ml Neutral Vegetable Oil; 50.000000000001g Parmesan; 50.000000000001g Pine Nuts; 0.99999999999999 Garlic; 0.50000000000001 tsp. Salt

12h 20m
- Preparation 18 min
- Resting 12h
- Cooking 2 min

Recipe for WMF Pizzaiolo

Ingredients

3 People

For the dough:
500.00000000001 g Flour
300 g Water
15 g Salt
5.0000000000001 g Fresh Yeast
Semolina Flour
For the wild garlic pesto:
75 g Wild Garlic
99.999999999999 ml Neutral Vegetable Oil 
50.000000000001 g Parmesan 
50.000000000001 g Pine Nuts
0.99999999999999 Garlic
0.50000000000001 tsp. Salt
Black Pepper
Freshly squeezed Lemon Juice
For the Toppings:
Mozzarella Cheese
Cured Zucchini
Yellow & Red Cherry Tomatoes
Parmesan
Toasted Pine Nuts
Fresh Mint
Extra Virgine Olive Oil

Preparation

Step 1

Combine flour, water, yeast & salt in a bowl and mix until a rough mass forms. Transfer to a clean surface and knead for 10 minutes until a strong dough forms. Cover and rest for 15 minutes, then knead again for 1-2 minutes and form into a ball. Place dough ball in an oiled container, cover and let rest at room temperature for 2 hours, then refrigerate overnight.

g Flour

g Water

g Salt

g Fresh Yeast

Step 2

Next day, remove dough from fridge and form into nice silky dough balls. Place them on a flat surface with 2cm space between, lightly oil and cover with plastic wrap. Let rest at room temperature for 4-6 hours or until doubled in size.

Step 3

Toast the pine nuts in a dry pan until golden. Clean the wild garlic thoroughly and roughly chop. In a food processor or mortar and pestle, combine wild garlic, garlic clove, toasted pine nuts, and salt. Gradually add the vegetable oil while processing until you reach a smooth consistency. Stir in grated Parmesan, black pepper, and a squeeze of fresh lemon juice. Adjust seasoning to taste.

g Wild Garlic

ml Neutral Vegetable Oil 

g Parmesan 

g Pine Nuts

Garlic

tsp. Salt

Black Pepper

Freshly squeezed Lemon Juice

Step 4

Slice the mozzarella into thin strips and strain to remove excess water. Pick fresh basil leaves and place in cold water to rehydrate for a few minutes, then drain and refrigerate until use. Preheat the WMF Pizzaiolo Pro to 400-430°C.

Mozzarella Cheese

Step 5

Gently place a dough ball onto semolina flour and stretch into a 30cm pizza. Spread a thin layer of wild garlic pesto over the surface, leaving a border for the crust. Top with mozzarella cheese, sliced zucchini, and cherry tomato halves.

Semolina Flour

Mozzarella Cheese

Cured Zucchini

Yellow & Red Cherry Tomatoes

Step 6

Bake in the WMF Pizzaiolo Pro for 90-120 seconds. Remove from oven and immediately finish with freshly grated Parmesan, toasted pine nuts, fresh mint leaves, and a drizzle of extra virgin olive oil.

Parmesan

Toasted Pine Nuts

Fresh Mint

Extra Virgine Olive Oil