Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

By by Wolfgang Puck
Images
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


Procedure
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

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.

Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position. Set the timer to 9 minutes and bake until the cheese is bubbly and the crust is golden brown.

When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release button to open the door.

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

Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

By by Wolfgang Puck
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


Procedure
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

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.

Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position. Set the timer to 9 minutes and bake until the cheese is bubbly and the crust is golden brown.

When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release button to open the door.

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