Pesto Genovese Pizza

Name: Pesto Genovese Pizza
Total time: 45 min
Yield: 2
Ingredients: 1 kg new potatoes; 1/2 clove of garlic; 50 g basil, leaves picked and chopped plus extra to garnish; 25 g pine nuts; 25 g Parmesan grated; olive oil; 1/2 batch of pizza dough; semolina flour for dusting; 250 g mozzarella; Handful of pea shoots; 60 g fresh peas, blanches and refreshed; 1/2 lemon

Basil, new potatoes, mozzarella

“Topped with basil pesto, nutty new potatoes and a citrusy pea salad, this gorgeous white pizza is full of fresh flavours. ”

Makes 2

Cooks In45 minutes

DifficultyNot too tricky

Jamie Magazine

Nutrition per serving

Calories 568 28%
Fat 26.8g 38%
Saturates 7.6g 38%
Sugars 3.7g 4%
Salt g 0%
Protein 17.3g 35%
Carbs 68.7g 26%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

1 kg new potatoes
1/2 clove of garlic
50 g basil, leaves picked and chopped , plus extra to garnish
25 g pine nuts
25 g Parmesan , grated
olive oil
1/2 batch of pizza dough
semolina flour , for dusting
250 g mozzarella
Handful of pea shoots
60 g fresh peas, blanches and refreshed
1/2 lemon

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Jamie Magazine

By Jamie Oliver

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Method

Preheat the oven to 220C/gas 7, and insert two large baking trays or a pizza stone to warm up.
Place a large pan of salted water over a high heat and, once boiling, cook the new potatoes for 15–20 minutes, until just tender. Drain and leave to steam dry in the colander, then transfer to a bowl and lightly crush them with a fork.
Meanwhile, make your pesto. Using a pestle and mortar or a food processor, crush the garlic with a generous pinch of salt, then add the basil leaves and grind to a paste. You may need to do this in a few stages, as it won’t all fit in one go.
Add the pine nuts and bash well, then stir in the parmesan and 6 tablespoons of olive oil to loosen. Mix in a good pinch of pepper, and leave to one side.
Cut the dough in half and, on a floured surface, roll out both pieces to around 5mm thick and 30cm in diameter. Dust the hot trays or pizza stone with semolina, then transfer the bases to the trays.
Divide the pesto between the bases and spread to coat. Toss the potatoes with the rest of the olive oil, season, then scatter them on top of the pizzas. Tear up the mozzarella and poke it between the potato, then throw on a few basil leaves.
Pop the pizzas in the oven for 15–18 minutes, or until just golden and bubbling. Dress the pea shoots and peas with a squeeze of lemon juice, scatter them over the cooked pizza, and serve.

Jamie Magazine

By Jamie Oliver