Heirloom Tomato and Salsa Verde Pizza
The addition of KNORR American Chipotle BBQ Sauce to the tomato pizza sauce is a perfect balance with the zesty freshness of the salsa verde.
Ingredients per serve
Heirloom Tomato and Salsa Verde Pizza
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€908500.0
Pizza Dough
Dry yeast
/g
14.0 g
0%
Sugar
/g
10.0 g
0%
Salt
/g
5.0 g
0%
Warm water
/l
1.5 l
0%
Plain flour
/kg
1.0 kg
0%
Salsa Verde
Olive oil
/ml
80.0 ml
0%
Flat leaf parsley
/g
50.0 g
0%
Basil
/g
50.0 g
0%
Mint
/g
15.0 g
0%
Garlic
/g
5.0 g
0%
Capers, drained
/g
20.0 g
0%
Lemon, juice
/ml
15.0 ml
0%
Olive oil, extra
/ml
125.0 ml
0%
Assembling Pizza
KNORR Italiana Pronto Napoli GF 4.15 kg
/g
200.0 g
0%
KNORR Intense Flavours Deep Smoke 400 ml
/ml
50.0 ml
0%
Heirloom tomatoes
/g
250.0 g
0%
Mozzarella
/g
150.0 g
0%
Extra Virgin Olive Oil
/ml
50.0 ml
0%
/
Pizza Dough
-
Dry yeast 14.0 g
-
Sugar 10.0 g
-
Salt 5.0 g
-
Warm water 1.5 l
-
Plain flour 1.0 kg
Salsa Verde
-
Olive oil 80.0 ml
-
Flat leaf parsley 50.0 g
-
Basil 50.0 g
-
Mint 15.0 g
-
Garlic 5.0 g
-
Capers, drained 20.0 g
-
Lemon, juice 15.0 ml
-
Olive oil, extra 125.0 ml
Assembling Pizza
-
Heirloom tomatoes 250.0 g
-
Mozzarella 150.0 g
-
Extra Virgin Olive Oil 50.0 ml
Preparation
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Pizza Dough
- Combine yeast, sugar, salt and water in a bowl. Whisk until dissolved then set aside for 10 minutes.
- Sift flour into a large bowl. Add yeast mixture and oil. Bring together to make a soft dough. Knead dough on a lightly floured surface for 15 minutes or until elastic and smooth. Place in a large lightly oiled bowl, cover with plastic and set aside in a warm place for 45 minutes to an hour or until dough has doubled in size.
- Punch down dough with fist. Knead lightly until smooth. Pizza dough is now ready to be topped. Shape into two large rounds.
-
Salsa Verde
- Place herbs and garlic in a food processor and process until roughly chopped. Add lemon juice and pour olive oil in a steady stream and continue to process until fully combined.
-
Assembling Pizza
- Mix together KNORR Pronto Napoli with KNORR Intense Flavours Deep Smoke. Spread over pizza bases. Top with sliced heirloom tomatoes and grated mozzarella.
- Bake pizzas in combi oven at 180 degree Celsius for 20 minutes or until cheese is melted and golden.
-
To Serve
- Add dollop spoonfuls of salsa verde on pizzas and sprinkle with salt and cracked black pepper.
