Tree-Shaped Pesto and Roasted Tomatoes Pizza
At bon COOK™, we have wonderful products and one of them, is our Herb Infused Pizza Mix, which is Incredible! Once you open the bag, it will take you to South of France with scents of dry thyme and rosemary right out of the bag. The dough is so easy to work with and does not require much proof time.
I hope you will enjoy these as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Tree-Shaped Pesto and Roasted Tomatoes Pizza
This Herb Infused pizza Dough is Amazing. Why not shape it into a Tree? Small enough for one and perfect to share!
Equipment
Ingredients
HERB INFUSED PIZZA DOUGH (MAKES 2 TREES)
- 1 bag (500 g) bon COOK™ Pizza Dough Mix (Makes 2 Trees)
- 1 cup (245 g) milk (Warm)
- 1/2 cup (100 g) Pesto Parmesan Oil
TOPPINGS
- 1 Tbsp (15 g) French EVOO
- 4 Cherry tomatoes (Sliced in Halves)
- 1 tsp (1 g) Herbs de Provence Blend
- 1/4 cup (65 g) Pesto Sauce
- 2 slices Mozzarella cheese (Sliced in Bands)
- 3 Kalamata Olives (Sliced in Halves)
Instructions
HERB INFUSED PIZZA DOUGH (MAKES 2 TREES)
- Place milk and Rosemary Olive Oil in a small sauce pan and heat on low until warm. Set aside.
- Inside the bowl of your standing mixer, combine bonCOOK's Pizza dry mix and the packet of yeast. Mix with the bread hook for 1 minute on the lowest speed of your stand mixer. Pour the warm milk mixture over. Knead for about 5 minutes at the same speed.
- Take your dough out of the bowl, and form a ball. Brush it with the Rosemary Olive Oil. Then, place it in a clean bowl, cover with your Octagonal bonMAT™ and let it rise in a turned off preheated oven (100F/37C) for 1 hour or at room temperature for 90 minutes, or until double in size.
ASSEMBLY
- Place your Flexipan® Tree Mold on the top of your Medium Perforated Baking Sheet.
- Once the dough has doubled, punch the dough down, and transfer it onto your Roul'Pat®. Divide the dough into 2 equal segments. Roll one segment into a larger triangle. Fit it into your Flexipan® Tree Mold. Keep your second dough for later covered in the refrigerator.
- Brush the EVOO on top, add your sliced grape tomatoes face up and sprinkle the herbs de Provence.
BAKE!
- Preheat oven to 450F/225C. (This allows the dough to rest while your oven is preheating). Bake for 15 minutes. (Every oven heats differently, monitor your Pizza from 12min).
- Then, carefully take your pizza out and brush the pesto sauce on top. Return it to the oven for an additional 5-minute baking until the pesto is set.
- While your pesto pizza is in the oven prepare the mozzarella by cutting strips and stars using your pastry knife and star shape cutter.
- Once your Tree-Shaped Pesto and Roasted Tomatoes Pizza is out of the oven, dress your pizza with the mozzarella cheese and kalamata olives. Slide it onto your serving board. Enjoy with a your favorite mixed salad or just as is! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 246kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 401mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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