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Jalapeno Pesto Pizza by Mike Fitzick

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Mike Fitzick aka @pizza_jew shares his Jalapeno pesto pizza with Pecorino sour cream in the Gozney Kitchen. First made at a restaurant Mike was working at, he put together some left over ingredients and some good ideas and came up with this!

 

1

To make the pesto, blend up all ingredients in a food processor and salt to taste. Leave to one side.

2

Mix together sour cream and Pecorino Romano and also set to one side.

3

Stretch your dough ball into the perfect pizza base and top with fresh mozzarella, a drizzle of pesto (be careful not to use too much as this will be spicy!) and a sprinkle of Pecorino Romano.

4

Manoeuvre onto a floured Gozney pizza peel before baking in Roccbox for around 90 seconds, turning regularly for an evenly baked crust.

5

Cut into slices and top each slice with the sour cream/Pecorino Romano mix. Dig in!

Serves
1
Oven Temp.
450
Ingredients
  • 1 Dough Ball
  • Fresh Mozzarella
  • Pecorino Romano
  • Soured Cream
For the pesto;
  • 5 Jalapenos
  • 2 Cups of Basil
  • 2 Cloves of Garlic
  • 1/4 Cup of Pine Nuts
  • 2/3 Cup of Olive Oil
  • Salt
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