Sicilian-style pizza with buttered pine nuts and watercress pesto
Sicilian-style pizza can be distinguished from other styles of pizza as the cheese is layered underneath the tomato sauce. We use Heinz Classic Pizza Sauce for a speedy base, topping it with buttered pine nuts and a fresh, sprightly watercress pesto.
Ingredients
Metric
Imperial
Dough
- 500g of Doves Farm Organic Strong White Bread Flour
- 1 tsp salt
- 7g of Doves Farm Quick Yeast
- 85ml of olive oil
- 390ml of warm water, hot but cool enough that you can comfortably dip your hand in it
Toppings
- 250g of low-moisture mozzarella
- 800g of pizza sauce
Watercress pesto
- 80g of watercress
- 80g of Parmesan
- 50g of hazelnuts, toasted
- 150ml of Carapelli Extra Virgin Olive Oil
- 1 large garlic clove
- 1/2 lemon, juiced
- basil, 1 large handful
- salt, to taste
Buttered pine nuts
- 100g of salted butter
- 100g of pine nuts
Method
Make the dough by combining the flour, salt, yeast, 25ml of the olive oil and the water in a food processor and blitz until it forms into a ball of dough. Continue to run the motor for another 30 seconds or so (this is the equivalent of kneading)
- 500g of Doves Farm Organic Strong White Bread Flour
- 1 tsp salt
- 7g of Doves Farm Quick Yeast
- 85ml of olive oil
- 390ml of warm water, hot but cool enough that you can comfortably dip your hand in it
Divide the remaining 60ml olive oil between the two trays and spread it around evenly. Divide the dough into two and place on the trays, coating in the oil. Gently spread out to a roughly rectangular shape (it will not reach anywhere near the edges) and cover lightly with cling film. Allow to rise at room temperature for 3 hours
Preheat the oven to 280°C, or as high as it will go
Gently stretch the dough to fill the trays. Divide the mozzarella between the two pizzas, then do the same with the tomato sauce, gently spreading it out
- 250g of low-moisture mozzarella
- 800g of pizza sauce
Bake for 12–15 minutes, or until bubbling on top and crisp on the bottom
Make the pesto by combining all the ingredients in a small blender and whizzing to combine. Taste and season with salt
- 80g of watercress
- 80g of Parmesan
- 50g of hazelnuts, toasted
- 150ml of Carapelli Extra Virgin Olive Oil
- 1 large garlic clove
- 1/2 lemon, juiced
- basil, 1 large handful
- salt, to taste
Make the buttered pine nuts by melting the butter in a pan and, once foaming, add the pine nuts. Simmer for a minute then remove from the heat
- 100g of salted butter
- 100g of pine nuts
Top the pizzas with the pine nuts and pesto
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