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Cooking

Le Creuset Burgundy

New & Exclusive

Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Serves: Makes 4 8-inch pizzas

Ingredients:

  • 1 recipe Pizza Dough (included in pressure oven recipe guide)
  • ½ cup fresh pesto (recipe follows)
  • 1 cup freshly grated Parmesan
  • 16 slices heirloom tomatoes, ¼-inch thick
  • ¼ cup extra virgin olive oil
  • 5 cups shredded cheese (3 cups mozzarella, 2 cups fontina cheese)


Light Pesto:
Recipe courtesy Wolfgang Puck, Wolfgang Puck Makes it Healthy, Grand Central Publishing, 2014.

Makes about ½ cup or four 2-tablespoon servings.

  • ½ cup loosely packed fresh basil leaves
  • 2 medium garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated lemon zest
  • Kosher salt
  • Freshly ground black pepper


Procedures:

Make the pesto: Put all the basil, garlic, olive oil, lemon zest, and 1 tablespoon cold water in a small food processor. Process until smooth. Pulse in salt and pepper to taste.

Assemble the pizza: Preheat the pressure oven to 450°F. and set the function to bake. Set the rack to the middle of the oven.

To prepare each individual pizza, dip a ball of dough in flour, shake off excess, and place on a clean lightly floured surface. Stretch the dough, pressing down on the center and spreading to an 8-inch circle with a slightly thicker rim.

Transfer the rolled out dough to a pizza screen. Lightly brush each pizza with extra virgin olive oil. Spread 2 tablespoons of pesto on each pizza dough and top with ¼ of the shredded cheese. Place 4 slices of heirloom tomatoes on top of the shredded cheese.

Place the assembled pizza with screen in the preheated pressure oven, bake for 9 minutes or until the cheese is bubbly and the crust is golden brown.

Remove the pizza from the pressure oven and freshly grate Parmesan on each pizza. Cut into 4 equal slices and serve.

Recipe and photo courtesy Wolfgang Puck

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