Semolina Pesto Pizza Recipe (Pesto Week)

Happy weekend to you all! We are ending “pesto week” with a delicious pizza recipe. After all, we couldn’t leave out pesto pizza, right?!

Semolina pizza is so good and it is my go-to pizza dough.

Why semolina pizza?

Easy to make, and really simple dough to work with. The texture comes out so good which makes it our #1 pizza dough recipe. The crispiness of the crust and the soft texture inside are so good. I hope you enjoy this pesto pizza. We cooked it in the wood-fired oven and it was so good. πŸ™‚

Have a beautiful weekend.

Mediterranean Semolina Pesto Pizza Recipe

Servings: 4-5

  • 1/4 cup of warm water
  • 1 teaspoon of honey or granulated sugar
  • 2 1/4 teaspoons of active dry yeast
  • 1 cup of room temp water
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of fine salt ( I love pink Himalayan)
  • 2 cups 1/4 of semolina flour
  • 1 cup of all-purpose flour
  • Toppings:
  • Pesto sauce recipe
  • 3 large Roma tomatoes, halved
  • Shredded mozzarella cheese
  • Red onion, thinly sliced
  • A handful of Kalamata olives, diced in half
  • Fresh basil leaves to serve

Method:

Prepare the dough:

  1. In a small bowl whisk together the warm water, sugar, and yeast and stir with a wooden spoon then let sit for 5 minutes. Once the mixture is bubbly it is ready.
  2. Whisk the rest of the water and olive oil together and then add to the yeast mixture. In a large bowl whisk the flours together along with the salt.
  3. Make a well in the center and pour the yeast mixture into the center. Mix the mixture with your hands until a dough forms. You can take the dough out of the bowl and knead by hand until smooth and pliable.
  4. Place the dough inside a bowl and cover with plastic wrap. Let the dough double in size in a warm place. When the dough has doubled then cut in half.
  5. Prepare dough on the surface and shape it into a large round. Prepare the pesto and make your toppings. I really love the combination of tomatoes, pesto, cheese, and olives. The fresh basil leaves are really nice to serve.

Ps:

This post is dedicated to my friend Vince who loves pizza! Here’s to you, Vince.

Check out his blog here VINCEHOMEMADE.

4 Comments »

  1. Oh Krystina, how could I not comment after such kind words.

    Pesto is one of those toppings rarely seen in store bought or restaurants, yet requires no more effort than a good marinara.

    There is little need to add anything and it will have the tastebuds singing better than James Brown!!

    πŸ•πŸ•πŸ•β€πŸ•πŸ•πŸ•

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