Thursday, June 16, 2016

Pesto alla Genovese & Shrimp Pesto Pizza

I made shrimp pesto pizza with basil from my own balcony garden!

Pesto alla Genovese

1 Cup Basil 
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Parmigiano Reggiano
1 Tbsp Pine Nuts
2 Cloves Garlic
Sea Salt


2 Tsp Yeast
1 1/4 Cup Luke Warm Water
2 Tablespoons Extra Virgin Olive Oil
3 1/2 Cup Flour (I mixed AP Flour & Bread Flour)
1 Tsp Coarse Sea Salt

Pesto alla Genovese:

Step 1:  I picked the leaves first thing in the morning, washed them and dried them on kitchen paper. 

Step 2:  I peeled the garlic cloves and put them in the food processor and pulverized them a bit before adding the basil, then oil, cheese, pine nuts, salt.  

Pizza Dough

This recipe is from May/June 1988 issue of 'COOK'S'.
1/2 Package Active Dry yeast (1/8 Ounce)  or 2 Tsp Dry Yeast (Mine was German)
1 1/4 Cup Lukewarm Water (296 ml)
2Tbsp Extra Virgin Olive Oil
3 1/2 Cups Flour (I used a blend of AP and strong wheat flour)

Step 1: Activate the yeast in a large bowl with lukewarm water.  My yeast was old so it took 30 minutes, but this will differ depending on the quality of your yeast and the weather. 

Step 2:  Add the flour, oil and salt.  

Step 3: Stir with a wooden spoon until the dough just holds its shape.

Step 4:  Knead the dough on a floured surface for 10 minutes.  The dough should be soft and smooth.

Step 5:  Leave dough in a wet bowl and cover loosely with a towel or plastic and leave it for around an hour.  The dough should have risen to 1.5 times its original volume.  If not poke it with your finger to see if it has risen.  I left mine for longer as it didn't seem to be rising and then finally poked it with my finger after 2 hours and it had supposedly risen.

Step 6:  Divide into two balls and cover and let rest for 20 minutes.  Preheat oven to 225C (450F)

Step 7:  Store half of it wrapped in plastic in the cold compartment of your refrigerator it not using immediately.

Step 8:  Roll out the dough to make your pizza.  If you can't do it manually, use a rolling pin.  

Step 9:  Brush extra virgin olive oil on your pizza and then cover it with pesto alla Genovese.  

Step 10:  Cover this with mozzarella cheese.

Step 11:  Place 20 peeled shrimp that have been marinated in garlic and extra virgin olive oil over this evenly.

Step 12:  Bake in oven for 15 - 20 minutes.  The pizza should be turned once or twice and you should start checking at around the 10 minute mark.  

Step 13:  The pizza is done when the edges have browned a bit and the cheese on top is turning golden brown.

Enjoy your pizza and make more pizza the following day or the day after.  Your leftover dough will rise a bit even in the cold compartment but it will be fine!

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