Sun-dried Caprese Pizza
 
Cook time
Total time
 
Serves: 2 servings
Ingredients
  • Sun-dried Tomato Pesto:
  • 1 cup sun-dried tomatoes in oil, drained
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh basil leaves
  • 3 cloves garlic, minced
  • 1 Tbsp red wine vinegar
  • ¼ cup olive oil
  • .
  • Pizza Dough:*
  • 1⅓ cups warm water
  • 2¼ tsp instant yeast
  • 3¾ cups all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp olive oil
  • .
  • Coarse semolina, for dusting
  • 100g goat cheese
  • 2 eggs
  • Fresh basil, for garnish
Instructions
  1. To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
  2. Remove dough from oven, place a pizza stone or heavy baking sheet into the oven. Crank the heat on the oven up to 500 degrees. Let the stone heat for at least 30 minutes in the oven.
  3. Place all pesto ingredients in a food processor and blend until a paste forms, stopping to scrape down the sides as needed.
  4. Dust a flat surface with some coarse semolina and stretch out the portion(s) of pizza dough you will be using. Take the heated pizza stone/tray out of the oven and transfer the dough directly on to it. This will cause the dough to start cooking right away, ensuring a nice and crispy crust. Spread a thin layer of pesto on the dough following by a crumbling of goat cheese. Use a spoon to gently press down two places where you would like the egg yolks to land- this isn't 100% necessary, but it will help them from sliding around as you place the pizza in the oven, if you aren't confident in your level handed abilities. Crack both eggs on to the pizza, over the small depressions you have made.
  5. Bake pizza for 8-10 minutes, until the edges of the crust are lightly golden and the eggs are just set- the eggs will continue to cook for a minute or two after being removed from the oven so if you're a fa of a runny yolk, take it out just before you think it's ready.
  6. Serve immediately, garnished with fresh basil leaves.
Recipe by Port and Fin at https://portandfin.com/sun-dried-caprese-pizza/