A basil, nut and cheese base for green pizzas.
A pesto-style pizza base used instead of tomato, best spread thinly so it seasons rather than overwhelms.
Make this when you want a pizza option with a clear purpose: a basil, nut and cheese base for green pizzas. It helps your pizza section cover traditional, artisan, family, meat-heavy, vegetarian and shortcut cooking needs.
Chicken, courgette, tomato, mozzarella, goats cheese and vegetable pizzas.
Combine the main sauce ingredients in a bowl or small pan, seasoning gradually rather than all at once.
Taste for salt, acidity and sweetness, then adjust with a little salt, lemon, vinegar or oil as needed.
Spread thinly over stretched dough, usually 2–4 tablespoons per pizza depending on size.
Use these variations to match the dish, season, occasion or texture you want.
Pair with mozzarella, basil and olive oil.
Add mushrooms, prosciutto, rocket, pear, walnut or blue cheese depending on the sauce.
Balance sausage, pepperoni or chicken with acidity and restraint.
Use roasted vegetables, greens, herbs, olives and fresh cheese.
Cooked pizza is best eaten hot, but leftovers can be cooled quickly, covered and refrigerated for up to 2 days. Reheat on a dry tray or skillet until the base crisps again.
Doughs can usually be made the day before and refrigerated after the first rise. Sauces can be made 2-3 days ahead. Toppings should be sliced shortly before baking if they release water.
Most plain dough balls freeze well for up to 2 months after the first rise. Freeze individually, thaw overnight in the fridge and bring to room temperature before stretching.
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