Heirloom Tomato and Salsa Verde Pizza

Name: Heirloom Tomato and Salsa Verde Pizza
Yield: 10
Ingredients: 14.0g Dry yeast; 10.0g Sugar; 5.0g Salt; 1.5l Water, warm; 1.0kg Plain flour; 80.0ml Olive oil; 50.0g Flat leaf parsley; 50.0g Basil; 15.0g Mint; 5.0g Garlic; 20.0g Capers, drained; 15.0ml Lemon juice; 125.0ml Olive oil, extra; 200.0g KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 100.0g KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg; 250.0g Heirloom tomatoes, sliced; 150.0g Mozzarella, grated; 50.0ml Extra virgin olive oil

Heirloom Tomato and Salsa Verde Pizza – Recipe

The smoky BBQ flavours in this pizza recipe bring out the rich, tanginess of the tomato sauce base and are perfectly balanced by the zesty and refreshing salsa verde.

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What you need

Dry yeast 14.0 g
Sugar 10.0 g
Salt 5.0 g
Water, warm 1.5 l
Plain flour 1.0 kg
Olive oil 80.0 ml
Flat leaf parsley 50.0 g
Basil 50.0 g
Mint 15.0 g
Garlic 5.0 g
Capers, drained 20.0 g
Lemon juice 15.0 ml
Olive oil, extra 125.0 ml
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 200.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg 100.0 g
KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg
Order Now

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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Heirloom tomatoes, sliced 250.0 g
Mozzarella, grated 150.0 g
Extra virgin olive oil 50.0 ml

Italian

Casual Dining

Vegetables

Pizza

Main Meals

Share plates

The smoky BBQ flavours in this pizza recipe bring out the rich, tanginess of the tomato sauce base and are perfectly balanced by the zesty and refreshing salsa verde.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Dough
- Combine yeast, sugar, salt and water in a bowl, whisking to dissolve. Set aside for 10 minutes.
- Sift plain flour into a large bowl. Add yeast mixture and olive oil. Combine to make a soft dough.
- On a lightly floured surface, knead the dough for 15 minutes, or until elastic and smooth.
- Place the dough in a large, lightly oiled bowl. Cover with cling film and set aside in a warm place for 45–60 minutes, or until the dough has doubled in size.
- Punch down the dough with a fist. Then, knead lightly until smooth. Portion and roll out into 2 large round bases.
Salsa Verde
- Place parsley, basil, mint, garlic and capers into a food processor and process until roughly chopped.
- Add lemon juice, then pour olive oil in a steady stream.
- Continue to process until well combined. Set aside.
Pizza
- Mix together KNORR Italiana Pronto Napoli and KNORR American Chipotle BBQ Sauce. Spread over each pizza round.
- Top with tomato slices and grated mozzarella.
- Bake the pizzas in a combi oven at 180°C for 15 minutes, or until the cheese is melted and golden.
To Serve
- Add dollops of salsa verde on the pizzas, drizzle with extra virgin olive oil, then sprinkle with salt and black pepper.