Giardino Fresco Pizza

Giardino Fresco Pizza - Bruno Albouze - THE REAL DEAL

Giardino Fresco Pizza Recipe.

For the Pizza Dough: Watch the Frozen Pizza Dough Wins Video.
Basil Pesto
0.4 cup (100ml) extra virgin olive oil
1 ounces (30g) fresh basil leaves (half basil and spinach or arugula can be used as well)
1/2 garlic clove
1/2 cup (50g) Parmigiano-Reggiano, finely grated
1/2 cup (60g) pine nuts, almond slivers or walnut, lightly toasted (save a few pine nuts for the garnishing)
A drizzle of lemon juice
Season with salt and pepper to taste.
Toast pine nuts in a hot frying pan or in a oven for a few minutes or until turns light brown. Let cool completely. 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. Pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic in contact.

Toppings (for 1 pizza).
2 Tbsp (30g) pesto (just enough to cover the pizza)
6 slices whole milk mozzarella or 3 ounces (90g) shredded
4 Tbsp (60g) whole milk ricotta cheese
1 roasted bell pepper, peeled, membrane and seeds removed and chopped
10 asparagus*, wash and pat dry, trim bottoms, brush lightly with olive oil, season with salt and pepper and grill
Garnishing Parmesan shavings and pine nuts for garnishing.
Spread some pesto over the pizza dough, add mozzarella, chopped bell pepper, ricotta and asparagus* and bake.
*Asparagus can be briefly grilled, sautéed or blanched as well. Asparagus can be added prior baking pizza or right after baking; extra baking time will make them softer – totally up to you!. Save asparagus trimmings and freeze for your next batch of veggie stock.

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) or highest temperature. Once preheated, wait an additional 15 minutes before baking pizza. Carefully slide pizza onto the hot baking tray or pizza stone and bake for about 7 to 10 minutes or until it’s bubbling and the edge of the crust turns brown – Top with some parmesan shavings, pine nuts and sprinkle some fleur de sel and ground black pepper. Enjoy!

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