Sun Dried Tomato Pesto Pizza Sanjeev Kapoor Khazana

Skip the fresh pizza sauce once and try this sun-dried tomato pesto and retain the usual toppings. Result? The same yummy pizza.

SUN DRIED TOMATO PESTO PIZZA

Ingredients

8-10 sun dried tomatoes soaked in olive oil
500 grams ready-made pizza dough
4-5 garlic cloves
2 tbsps chopped parmesan cheese
1 tbsp pine nuts
Salt to taste
Crushed black peppercorns to taste
2 tbsps olive oil
Refined flour (maida) for dusting
4 tbsps canned tomato puree
Toppings
Parmesan cheese block as required
10-2 cherry tomatoes, halved
Pickled jalapeno slices as required
Onion dices as required
Black olive slices as required
Arugula leaves as required
Feta cheese as required
Extra virgin olive oil for drizzling

Method

1. Preheat the oven at 200C.
2. To make the pesto, add the sun dried tomatoes in a blender jar. Add garlic, parmesan cheese, pine nuts, salt, crushed black peppercorns, and olive oil and blend to a coarse paste.
3. Knock back the pizza dough, and divide into two portion.
4. Dust the worktop with some refined flour, place a dough portion on it and roll it into thin disc.
5. Grease a baking tray with some oil, place the disc on it. Add 2 tbsps tomato puree, add a portion of the blended mixture and spread it evenly.
6. Grate parmesan cheese, arrange cherry tomatoes, pickled jalapeno slices and arrange some onion dices. Place some black olives and bake in the preheated oven for 10-12 minutes.
7. Bring the pizza out of the oven, place it on a worktop, arrange some arugula, crumble some feta cheese and sprinkle on top, and drizzle some extra virgin olive oil.

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