Pesto with agave, sweet Peppadew peppers, mozzarella, goat cheese, romano, garlic oil, and oregano. Inspired by Grandma the Hippie from Pizza Rock's menu in Las Vegas. Peppadew is a South African brand of pickled Piquanté peppers, not the name of every small red pepper.
Ingredients
Preparation
- 1
Drain the peppers. Mix 50 g pesto with 5 g agave syrup; use goat cheese in small portions.
- 2
Stretch a 250 g portion of dough. Spread the entire prepared pesto and agave mixture on the base, leaving the rim free.
- 3
Arrange 35 g Peppadew peppers, 35 g goat cheese, 45 g mozzarella, and 10 g Pecorino Romano on the pesto. Drizzle with 5 g garlic oil and sprinkle with 1 g oregano.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Cut the pizza and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
