Today the menu features cold pizza with tomato, basil pesto, and Parmesan shavings! What could be better than a good homemade pizza?! Since it’s still hot, I thought of a cold pizza in a summer version! Colorful, fresh, and delicious, perfect for the beautiful season! A pizza that is enjoyed cold, with fresh ingredients. Green and red tomatoes, basil pesto, arugula, and Parmesan shavings. Cold pizza can be topped as you like, using the ingredients that are in the fridge. We can also enjoy it for a different appetizer/starter than usual! Let’s see the ingredients and the procedure together!
I almost forgot! Here are some easy and tasty recipes!
- Difficulty: Medium
- Cost: Medium
- Rest time: 11 Hours
- Preparation time: 20 Minutes
- Portions: 2 pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 cups cups all-purpose flour (strong, max 370 W)
- 1 cup cups water (at room temperature, NOT warm)
- 2 tsp tsp fresh yeast (or 1 tsp of the dry kind)
- 1 tbsp olive oil (10 g)
- 2 tsp tsp salt
- 2 salad tomatoes (green and red)
- to taste Genoese pesto (a few tablespoons)
- to taste arugula (or Valerian salad (lamb's lettuce), mixed greens, lettuce etc)
- to taste olive oil (about a couple of tablespoons)
- 1 oz oz Grana Padano shavings (about)
- to taste salt
Tools
- Mixing bowl
- Pastry board
- Baking tray
- Ladle
- Rolling pin
- Pizza cutter
Steps
In a bowl, put the flour, add the dry yeast and mix with your hands.
Those who prefer can use fresh yeast in cubes. Dissolve in warm water and then add to the flour.
Add a teaspoon of sugar (for both dry and fresh yeast) and immediately mix with a spatula.
Pour the water a little at a time and mix. Incorporate the olive oil and only add the salt last.
First mix with a ladle, then with your hands until you obtain a homogeneous dough.
Grease the bowl, place the dough inside, and cover with plastic wrap.
Let rise for about 10-11 hours at room temperature (not in the fridge).
After the time has passed, roll out the dough on the pastry board with the help of a rolling pin.
With these amounts, you will get about two pizzas; if you prefer, you can bake one and freeze the remaining dough.
Just put the dough in a food bag and close it well. Store in the freezer for a couple of months.
When the time comes, take the dough out and let it come to room temperature for at least 4 hours.
Or let it thaw in the fridge for 12 hours and then at room temperature until doubled (about 2 hoursapproximately).
Then you can roll it out, top it, and bake it.
Let’s get back to us! Shape the pizza (round or rectangular) and bake without topping.
Preheated static oven at 428°F for about 15-20 minutes. Always check before removing from the oven.
Once cooked, let it cool completely.
At this point, wash the tomatoes well and cut them into not too thick slices.
Let them rest for about ten minutes in a sieve to lose the vegetable liquids.
Wash the arugula and gently pat dry with kitchen paper.
Spread some basil pesto over the entire surface of the pizza using a spoon.
Place the arugula on top. Lay the green and red tomato slices, alternating them for a color effect!
Season with olive oil, salt, and a few drops of basil pesto here and there.
A sprinkle of Parmesan shavings and your summer pizza with fresh tomato is ready to serve!
I know! You had the same thought I did when looking at it just made!
“How can we resist this goodness now?!!!!”
We don’t have to resist! We just need to get a pizza cutter and enjoy this incredible cold pizza!
I hope you enjoyed this recipe! Enjoy your meal and see you next time!
Recipe and Photos by Gabry – all rights reserved
P.s. I’ll leave you the recipe for the pizza dough in case you want to reduce the yeast amounts.
