Pizza with tarragon and pesto sauce

Pizza with tarragon and pesto sauce

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• a bunch of tarragon
• 2 sprigs of basil
• 100 g sheep cheese
• 100 g pitted olives
• a bunch of fresh basil
• 2 large cloves of garlic
• 4 tbsp. l. shelled pine nuts
• 150 ml olive oil
• 50 g grated parmesan
• salt to taste
• 400 g flour
• 150 ml ice water
• 3 tbsp. l. olive oil
• 10 g yeast
• a pinch of salt

Directions

1. Sift flour and salt, add yeast, oil and water, knead the dough. Form a ball out of the dough, beat it on the table 10-12 times. Wrap the dough in foil and refrigerate for 30 minutes.
2. Wash and dry the basil leaves. Peel the garlic. Place the basil, garlic and nuts in a blender, season with salt and chop. Continue to beat the sauce in a pulsating mode, pouring in a thin stream of olive oil. Add cheese and beat a few more times for 5 seconds.
3. Wash peppers, remove cores and seeds. Cut the pulp into half rings and fry in vegetable oil until soft.
4. Preheat the oven to 200 ° C. Roll out the dough in a thin layer, put in a round dish, slightly moistened with water, and bake the pizza base, 15 minutes. Do not turn off the oven. Put the pesto sauce on the hot pizza, smooth over the surface with a spoon.
5. Wash, dry and chop the tarragon and basil greens. Put the herbs in a bowl, add the peppers along with the oil in which they were fried. Mix.
6. Cut the sheep's cheese into cubes. Place the pepper and tarragon filling, cheese cubes and olives on the pizza. Return the pizza to the oven, bake for another 10 minutes.