The stunning colours of this pizza are perfect for Autumn but this really is delicious all year round!
We par bake the base of our regular Detroit dough recipe so we don’t burn the cheese with this one and the vibrant green pesto brings the whole thing to life![start]
1. To make the pesto;
-place the basil, pine nuts and garlic in a blender and start whizzing. Gradually add the olive oil with the blender still running pausing to scrape down the sides occasionally should you need to.
-Once all the oil has been added, add the parmesan and whizz briefly to bring together. Check the seasoning and set to one side.
2. For the dough ;
-Mix the yeast in the water. Put the flour and salt in a stand mixer with the dough hook attachment and gradually add the liquid. Mix for 3 minutes.
-Turn the mixer off and leave the dough to rest for 10 minutes.
-Mix for a final 5 minutes. Transfer the dough to an oiled bowl, cover with cling film and leave to proof at room temp for 2 hours.
3. For the pizza;
-Oil a traditional Detroit pan and gently pop the dough into the pan. Stretch the dough to the corners, cover with cling film and leave to proof for a further 30 minutes.
-Turn a pre heated Roccbox down to it’s lowest flame setting and pop the pizza into the front third of Roccbox with NO toppings on it.
-Bake for one minute, rotate 180 degrees and bake for a further one minute.
-Carefully, but quickly, scatter the diced cheese over the par baked pizza top – making sure the cheese goes all the way to the sides.
-Return the tray to the front third of Roccbox and bake for 6 minutes, rotating regularly throughout the bake.
-Turn the flame off on Roccbox and allow the pizza to remain in the oven for a final 2 minutes.
-Allow the pizza to rest in the tray for 2 minutes before taking out the pan and popping on a serving board.
-Use the pesto to draw two green stripes down the pizza before cutting and serving.[end]
120g Diced Mozzarella
80g Diced Monterey Jack Cheese
For the Pesto;
40g Basil Leaves
25g Pine Nuts, toasted
2 Garlic Cloves
125g Olive Oil
25g Parmesan, grated
For the Dough;
310g Bread Flour
10g Fresh Yeast
220g Water, warm