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Summer Pizza with Double Crème White, Bresaola & Peach

Summer Pizza with Double Crème White, Bresaola & Peach

A summery take on an Italian classic - our recipe for Summer Pizza, Bresaola & Peach displays a perfect balance of flavours. Intense and savoury pesto, salty bresaola, creamy cheese, peppery arugula and sweet peaches on a crunchy crust all come together in this charming summer pizza.

1 serving
Fruity Smoky

ingredients

Pesto

  • 1 bunch basil
  • 1 cup olive oil
  • 1 garlic clove
  • 2 tbsp pine nuts
  • 25 g Castello® Aged Havarti
  • lemon juice
  • salt
  • peppers

Pizza dough (for 2 large pizzas)

  • 3½ dl water
  • 15 g yeast
  • 1½ tsp salt
  • 2 tbsp oil
  • 500 - 550 g flour

Topping

  • 10 - 12 slices of bresaola
  • 1 Castello® Extra Creamy Brie
  • 2 peaches
  • rocket salad
  • basil

preparation

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.

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.

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.