SINGLE SERVINGS
CHUNKY PAN PIZZA WITH BURRATA AND PISTACHIO PESTO
“Living alone means I’ve had to learn how to cook heartily without eating the same thing for days. Every now and then, I treat myself to one of these recipes that will also turn you into the guest of honour in your home, no apologies!”– Khanya Mzongwana
“Make extra dough to parbake more pizza bases, wrap individually and freeze.”
Serves 1 to 2
EASY
GREAT VALUE
Preparation: 25 minutes, plus 2 hours’ proving time
Cooking: 20–25 minutes
For the dough:
frozen sweetcorn 100 g, thawed
instant dry yeast 10 g
sugar 2 T
lukewarm water 2 cups
extra virgin olive oil 2 T, plus extra for serving
salt 1 t
bread flour 150 g
semolina 120 g
Woolworths basil pesto 50 g
pistachios 30 g, shelled
Woolworths Napoletana sauce 50 g (freeze the rest for pasta)
mozzarella 80 g, grated
Serrano ham 4 slices (or other charcuterie)
Woolworths burratina mozzarella 1 x 125 g
fresh basil, for serving
sea salt and freshly ground black pepper, to taste
To make the dough, blitz the Stir in the olive oil, sweetcorn and salt until just combined. Add the bread flour and semolina and mix through using a metal spoon until well-combined and smooth. Transfer to a greased bowl and cover with a tea towel. Allow to prove for 2 hours or until doubled in size. Preheat the oven to 200°C. Once the dough has risen, place it on a floured suface. Gently shape into a ball, keeping your hands floured. Grease an ovenproof pan (cast-iron would be ideal), or a 20 x 30 cm metal tray with olive oil and place the dough inside, flattening it into shape. Bake for 8–10 minutes. In a blender, blitz the basil pesto with the pistachios until chunky. Remove the pizza base from the oven, spread with the Napoletana sauce, top with the mozzarella and ham, and bake for a further 8–10 minutes until the cheese is bubbling and golden and the pizza base is crispy. Remove from the oven and top with the burratina and spoon over the pistachio-basil pesto. Drizzle with olive oil and garnish with basil. Season to taste.
