Summer Pizza with Double Crème White, Bresaola & Peach

preparation

Preparation

Pesto

1. For the pesto: Add basil, garlic and oil in a mini chopper or blender.

2. Blend until finely divided. Add pine nuts and small pieces of Castello® Aged Havarti.

3. Blend again. Season with salt, pepper and lemon juice.

Pizza dough

4. Pizza dough: Stir water, yeast, salt and oil until the yeast is dissolved.

5. Add the flour a little at a time.

6. You must have relatively wet dough, which still stick a little to your hands, so it is advantageous to stir the dough in a mixer.

7. Knead for 8-10 minutes.

8. Let the dough rise about an hour to double size.

Topping

9. For the topping: Divide the dough in two and roll them out thinly on a table with good flour.

10. Spread a thin layer of pesto and then thin slices of cheese. Now add bresaola and peach.

11. Put the pizza on the baking stone on the grill (or in a preheated oven at maximum heat).

11. Bake about 7-10 minutes - or until the crust and the cheese has got some color.

12. Top the pizza with rocket and basil leaves.