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This recipe was uploaded by Chef Fabrizio
2.Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
3.Now stretch the dough out onto a baking sheet until it's about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
4.Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.
Put 50g basil leaves into a food processor and pulse to a pulp. Add 1 small garlic clove and 50g toasted pine nuts and whizz until mixed through. Stir in 125ml extra virgin olive oil and 25g grated Parmesan. Store leftovers in a sterile jar, topped up with a little olive oil to seal. Will keep for up to 3 weeks in the fridge.