- 500 g Frießinger Pizza Flour
- 12 g salt
- 5 g fresh yeast
- 1/2 tbsp. olive oil
- 25 ml warm water ca. 38°C
- 250 ml cold water
- 1 jar pesto rosso or 200g homemade pesto rosso
- 80g grated cheese
Home-made pesto rosso:
- 2-3 garlic cloves
- 1 jar sundried tomatoes in oil (340 g, drained 180 g)
- 100 g parmesan
- 75 g pine nuts
Preparation pesto rosso:
Using a sieve, drain the tomatoes of excess oil, however do not discard the oil.
Coarsely chop the pine nuts, tomatoes, parmesan cheese and peeled garlic cloves.
In a tall mixing glass combine all the ingredients together with 7-8 tablespoons of the oil, and puree everything with a hand mixer/immersion blender, until everything is well combined. Season the pesto rosso with salt and pepper. If you are looking for something a little spicier, season with chilli or paprika powder.
Preparation pesto rosso swirls:
Dissolve the yeast in the warm water and leave to proof for 5 minutes.
Pour the flour into a bowl, and gradually add the proofed yeast and the cold water and knead for ca. 1 minute with a hand mixer. Now add the salt and knead for a few more minutes. To finish add the olive oil and knead the dough until it is smooth and clump free.
Cover the dough and leave at room temperature for ca. 4 hours.
Divide the dough into two equal portions. Wrap one half in plastic wrap and refrigerate to use at another time. On a lightly floured surface, roll out the rest of the dough to approx. 1cm thickness. Spread the pesto rosso on the dough, making sure to leave a 2cm edge free. Sprinkle with 2/3 of the cheese. Carefully roll the dough and slice into approx. 10 equal sized slices.
Preheat the oven to 250°C Grease a baking tray or line one with parchment paper. Place the pesto rosso swirls on the baking sheet, and sprinkle with the rest of the cheese. Place the baking sheet on the middle shelf bake for approx. 20-25 minutes.