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Summer pizza with Creamy White, bresaola & peach

Summer pizza with Creamy 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
Vegetable Fruity

ingredients

Pesto

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

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® Castello® Creamy White
  • 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 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.