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Tomato and basil pizza

Tomato and basil pizza is the perfect fakeaway dinner. Fresh tomatoes, aromatic basil pesto and melted bocconcini on a homemade bread base.
Meal Type Dinner, Lunch
Cuisine Italian-Inspired
Keyword Tomato and basil pizza, Vegetarian
Dough proving 1 hour 30 minutes
Total Time 50 minutes
Servings 1 Large Pizza (8 slices)
Author Veg Coast Cook

Ingredients

Dough

  • 7 g dried yeast
  • ¼ tsp raw sugar
  • 150 ml lukewarm water
  • 250 g strong white bread flour plus extra for flouring surface
  • 2 tsp extra virgin olive oil plus extra for greasing

Pesto

  • 30 g macadamias
  • 1 tbsp vegetarian parmesan grated
  • ½ garlic clove peeled & crushed
  • 1 tbsp fresh basil leaves
  • 1 tbsp extra virgin olive oil
  • Salt and pepper

Topping

  • 150 g tomatoes sliced *see Recipe Notes
  • 120 g vegetarian bocconcini torn into small pieces

Garnish

  • Extra virgin olive oil
  • Fresh basil leaves

Instructions

  1. Combine yeast, sugar and water in a small bowl and leave in a warm place for 3 minutes until bubbles appear on the surface.
  2. Put the flour and 2 tsp of oil in a large bowl and gradually mix in the yeast & water with your hands until the dough forms. Add more water or flour if needed. You are aiming for a soft and elastic dough that isn’t too dry.
  3. Tip the dough onto a floured surface and knead for 10 minutes. Form the dough into a ball, put it in a large bowl and cover with oiled clingfilm. Leave to prove (rise) in a warm place for 1 hour. Grease a 30 cm diameter round baking tray with olive oil.
  4. Tip dough onto a floured surface and using a rolling pin, roll out the dough into a 30 cm diameter circle. Gently transfer rolled out dough to the baking tray. Loosely cover with oiled clingfilm and leave in a warm place to prove for 30 minutes. Preheat oven to 200°C fan.

  5. Meanwhile, make the pesto by processing all the pesto ingredients in a blender or food processor until a coarse paste forms.
  6. Remove clingfilm from dough. Dot pesto over pizza dough, arrange tomatoes over the top and scatter with bocconcini. Bake pizza in oven for 25-30 minutes or until the base is crisp. Remove from oven, drizzle pizza with olive oil and sprinkle with fresh basil leaves.
  7. To serve (hot or cold): transfer the pizza to a wooden board and cut into eight slices using a pizza wheel.

Recipe Notes

*Tomatoes - I use different coloured cherry tomatoes and truss tomatoes in this recipe but any type of fresh tomato works well.