Multigrain Pizza with Tomatoes and Pistachio Pesto

Ingredients for 2 pizzas

• 360g multigrain flour
• 7g dried baker's yeast
• 1 teaspoon pink salt
• 225ml warm water
• Dried herbs or spices to taste
• 2 tablespoons extra virgin olive oil

Toppings

• Hummus
• Oxheart tomatoes
• Homemade pistachio pesto

Method

1. 1Combine the yeast with the warm water and let it activate.
2. 2Mix all the dough ingredients in your food processor or mixer and knead until smooth and manageable.
3. 3Transfer the dough to a bowl and let it rest for at least 30-50 minutes.
4. 4Preheat the oven to 250ºC.
5. 5Gently deflate the dough and shape your pizzas.
6. 6Place the dough onto a piece of parchment paper on an oven-safe baking tray.
7. 7Bake directly on the oven floor for 8 minutes.
8. 8Spread a layer of hummus over the warm base.
9. 9Arrange the sliced tomatoes on top.
10. 10Finish with a generous drizzle of pistachio pesto.