Pizza Pesto Rosso

A delicious red pesto that is the perfect topping for pizza! So delicious and unique.

Pizza Pesto Rosso [Vegan]

Ingredients

For the Dough:

• 14 ounces flour type 550
• 1/2 cube of fresh yeast
• 1 teaspoon sweetener
• 8 1/2 ounces lukewarm water
• 2 tablespoons of olive oil
• 1 teaspoon salt

For the Pesto:

• 4 1/2 ounces dried tomatoes
• 5 ounces olive oil
• 1 peeled and chopped clove of garlic
• 1 3/4 ounces sunflower or pine nuts
• 1 3/4 ounces yeast flakes
• 4 tablespoons tomato paste
• 2 1/2 ounces red wine or vegetable broth
• Salt and pepper to taste
• A little chili powder if you like it spicy

For the Pizza Sauce:

• 8 1/2 ounces of pureed tomatoes
• 1 peeled and chopped clove of garlic
• 3 tablespoons tomato paste
• 1 small peeled and chopped onion
• 1 tablespoon of olive oil
• 1/2 teaspoon salt
• 1 tablespoon of olive oil
• 1/4 teaspoon pepper
• 1 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon basil

Preparation

For the Dough:

1. Preparation: Put the flour in a large bowl, stir in the salt, xylitol and completely dissolve the yeast in the lukewarm water in an extra container. Now just make a well in the middle of the flour and pour the water and oil in there.
2. Now dust your hands with flour and knead until the dough is smooth. If the dough is too firm, add some lukewarm water. If it is too sticky, use a little more flour. The dough should no longer stick to your hands. Finally, shape the dough into a ball, place in a bowl, cover with a clean cloth and let rise for approx. 30 - 60 minutes. The dough must rise properly and roughly double its volume.

For the Pesto:

1. Cut the dried tomatoes (which can be from the jar or even normal dried tomatoes) nice and small so that it is easy to mix. Put all the ingredients in a tall container and mash them.
2. If you still have pesto left after it's been put on the pizza, put it in a clean screw-top jar and cover it with olive oil. It can be kept in the fridge for several weeks.

For the Pizza Sauce:

1. Put all the ingredients in a tall container and puree with a blender. You don't have to cook this sauce beforehand; it already tastes so great.
2. Preheat your oven to 350°F. Now roll out the dough nicely on a baking sheet lined with baking paper. If the dough sticks to the roll, put some flour on the roll. Now spread pizza sauce on the dough, then pour the pesto over it. Spread a few olives and freshly sliced ​​tomato slices on top, sprinkle about grated vegan cheese over it and then bake in the oven for about 15 - 20 minutes.
3. The baking time varies depending on the model of the oven. Make sure the edge is nice brown and the pesto doesn't burn. When the pizza is done, add a few fresh red onion rings

https://www.onegreenplanet.org/vegan-recipe/pizza-pesto-rosso-vegan/