Discover our recipe for pesto pizza with tomatoes, mozzarella, and parmesan cooked in a Maximus wood-fired oven , with bonus tips for making pizza dough and tricks for a good homemade pesto sauce.

What do we love about pizza? That it adapts to all seasons and situations. While in winter we enjoy a rich version covered in cheese, in summer we generally prefer it a little lighter, with a few vegetables. With this summer pizza recipe, we'll be transported to Italy from the first bite.

Cuisine: Italian

THE RECIPE IN VIDEO

INGREDIENTS OF THIS PIZZA RECIPE

• For the dough:
• 180g Caputo special pizza flour
• 125g of lukewarm water
• 3.5g of salt
• 1g of yeast dissolved in lukewarm water
• For the filling and pesto sauce:
• 150g of mozzarella cossette
• 100g tomato puree
• 20g pine nuts
• 20g grated parmesan cheese
• 20g olive oil
• 1 clove of garlic
• A beautiful bouquet of basil
• 50g of parmesan shavings
• 4 beautiful cherry tomatoes

PREPARATION

1. Start by kneading , that is to say, mix the flour and water with your fingers.
2. Let stand for 1 hour
3. To make the kneading, add the yeast.
4. Add the salt, then knead with your fingers for about 20 minutes.
5. After 20 minutes of kneading, the dough is smooth. It's time to check the gluten network.
6. Lightly wet your fingers and then stretch a corner of the dough to form a membrane. If a nice membrane forms, your gluten network is good, which guarantees good elasticity of the dough.
7. Oil a bowl then place your ball of dough inside.
8. Cover with a cloth and leave to rest in a cool place for 7 hours.
9. After 7 hours, bubbles will have formed in the dough, a sign that the yeast has worked. You can now form the dough into a ball. To do this, form a cup with your hands around the ball of dough, then make gentle circular movements.
10. Return the dough to the bowl for 45 minutes to 1 hour.
11. It's time to light your Maximus wood-fired oven. To do this, place small pieces and a few logs to one side before lighting. The goal is to get the temperature above 400°C, then lower the temperature slightly while maintaining some flames while cooking.
12. Now make the pesto sauce. To do this, roughly chop the basil, then add the pine nuts, the garlic clove cut into small pieces, and the grated Parmesan cheese, then chop everything again.
13. Put the mixture in a bowl and add the olive oil before mixing.
14. Cut your tomatoes into thin slices
15. It's time to bring your pizza to life by making the base. Lightly flour your work surface and then place the ball of dough on it.
16. Shape your edges with your fingertips, rotating the circle of dough as you go. Do not use a rolling pin to avoid releasing the gas.
17. Place your pizza base on the pizza peel before topping it.
18. Start by spreading the tomato puree before spreading the mozzarella. Sprinkle the pesto over the top, then add the cherry tomato slices. The Parmesan shavings will be added after cooking.
19. Cooking
20. Check that the oven is at about 400°C and that there are still flames. Feel free to add a little more wood if necessary.
21. As soon as the pizza is ready, put it in the oven. Otherwise, the moistened dough may tear the first time you handle it.
22. Bake for about 30 seconds, then turn the pizza about 1/4 turn. Repeat this process several times to puff up the edges. Close the oven and bake for about 3 minutes.
23. Take the pizza out and spread the Parmesan shavings on top.
    Your pizza is ready, all you have to do is enjoy it while it's still hot. Looking for more ideas? Check out the video for the transalpine pizza recipe that will delight even the most gourmet of your guests!

To take your cooking experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven:

• MAXIMUS Accessories
• MAXIMUS PRIME Accessories