Neapolitan pizza, burrata, pistachio pesto, olive oil
A recipe for homemade pizza based on the traditional Neapolitan style, with a modern twist: pistachio pesto, cherry tomatoes and burrata. All finished off with PDO olive oil from Aix-en-Provence, chosen for its intense flavour, which pairs beautifully with the ingredients.
Ingredients
-
250
g
Type 00 flour (or T55 as a substitute)
-
150
ml
lukewarm water
-
5
g
of salt
-
1
pincée
sugar
-
10
g
fresh baker’s yeast
-
1
c. à soupe
Aix-en-Provence olive oil PDO
-
3
c. à soupe
pistachio pesto (see recipe below)
-
1
burrata
-
1
poignée
cherry tomatoes
-
A few rocket leaves
-
1
poignée
unsalted pistachios
-
Fleur de sel and pepper
-
Aix-en-Provence olive oil PDO for finishing
-
50
g
unsalted pistachios
-
1
gousse
garlic
-
30
g
grated Parmesan
-
5
c. à soupe
Aix-en-Provence olive oil PDO
-
Juice of half a lemon
-
Salt and pepper
Instructions
Dissolve the yeast in 50 ml of lukewarm water with a pinch of sugar. Leave to rise for 5 minutes.
Mix the flour and salt in a mixing bowl. Make a well in the centre, pour in the remaining water and the yeast, then the olive oil from Aix-en-Provence PDO.
Knead for 10 minutes until the dough is smooth and elastic. Cover with a damp tea towel and leave to rest for 1 hour 30 minutes at room temperature.
Roll out the dough thinly by hand (without a rolling pin) on a floured surface.
Blend all the ingredients until the mixture is smooth. Set aside.
Preheat your oven to 250°C (or 485°C if using a pizza oven).
Roll out the dough onto a baking tray or a pizza stone. Brush it with a little olive oil.
Spread 3 spoonfuls of pistachio pesto over the pastry.
Bake for 1 minute 30 seconds to 2 minutes, until the pastry has risen and is lightly browned.
Once out of the oven, top with pieces of burrata, cherry tomatoes, rocket, a drizzle of Aix-en-Provence olive oil (PDO), fleur de sel and pepper. Sprinkle with a few pistachios.
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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