The black pizza with pesto and cherry tomatoes is a high hydration dough with a rich and colorful topping. For its preparation, I used only one gram of fresh yeast and applied a slow and phased leavening process, which will give you a light and digestible pizza.
In this case, I used black flour, which contains vegetable carbon, but you can replace it with regular flour with the same weight and dosage as the other ingredients.
The black pizza with pesto and cherry tomatoes is perfect for any occasion and will be appreciated by the whole family.
Check out these collections for more ideas:
Pizzas – Ideas and recipes for making pizza at home
Halloween Recipes
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Hours
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven
Ingredients
- 2 cups black flour (with vegetable carbon)
- 3/4 cup Water
- 1 g Fresh yeast
- 1 tbsp Extra virgin olive oil
- 1 tsp Salt
- re-milled semolina flour
- 7 oz Mozzarella
- 3.5 oz Genoese Pesto
- 1 cup Cherry tomatoes
Preparation
To make the black pizza with pesto and cherry tomatoes, pour the flour and crumbled yeast into a large bowl, then gradually add the water (at room temperature).
Mix, add the salt, and continue pouring all the water. Then add the extra virgin olive oil slowly and keep kneading until the last ingredients are fully absorbed.
Transfer the dough to a floured surface with semolina, work it with your hands, making folds (folding the outer edges inwards).
Form a dough ball and place it inside a greased container (better if with a lid, otherwise cover with plastic wrap) and let it rest for 16/18 hours in the refrigerator.
After these hours, remove the bowl from the refrigerator and let it rest for a couple of hours so that the dough reaches room temperature. If you see bubbles on the dough, don’t worry, it’s a sign that it’s leavening well.
Then on a floured surface with semolina, divide the dough into two balls, cover with a cloth, and let them rise for two hours.
Grease the baking pans in which you want to bake the pizzas and transfer the dough. Spread the dough with your hands, if it doesn’t spread over the entire pan, it’s okay, let it rest for another two hours.
Then carefully spread the dough and top the pizzas with shredded mozzarella, pesto, and cherry tomatoes (previously washed and sliced). Bake in the preheated oven at 430-480°F for about 10 minutes. Enjoy your meal!
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