Bruno Albouze Giardino Fresco Pizza
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Giardino Fresco Pizza

Yields6 ServingsPrep Time40 minsCook Time10 minsTotal Time50 minsRating

Ingredients

Pesto
 100 g Extra virgin olive oil
 30 g Basil leaves
 2 g Garlic, (1/2 clove)
 50 g Parmesan
 60 g Pine nuts, lightly toasted
 3 g Lemon juice
Topping (For One Pizza)
 30 g Pesto
 100 g Mozzarella
 60 g Ricotta
 200 g Bell pepper
 200 g Asparagus

Directions

1

For the Dough, watch the Pizza Dough video.

Pesto
2

Toast pine nuts in a hot frying pan or in a oven for a few minutes or until turns light brown; cool. In a food processor, puree basil, garlic, pine nuts, parmesan, olive oil and lemon juice. Leftover pesto can be refrigerated up to a week or frozen for months.

Montage
3

Roast bell pepper, peel, and remove membrane and seeds. Clean asparagus, trim bottoms, brush lightly with olive oil, season with salt and pepper and grill mark.
Spread some pesto over the pizza dough, add mozzarella, chopped bell pepper, ricotta and asparagus.

Baking
4

Position rack in the lower third of oven with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 550°F/290ºC. Carefully slide pizza onto the pizza stone and bake for about 7 to 10 minutes. Top with some parmesan shavings, pine nuts, fleur de sel and ground black pepper. Enjoy!

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