When I was at university I learned to make a coriander pesto pasta. I still make it to this day. It’s cheap and also taste amazing.
So it was with that recipe in mind that I decided to make a few coriander pesto pizzas for the family. There wasn’t a crumb left over. This is going to be a pizza recipe we’ll be making again and again.
You could use any good pizza dough recipe but I decided to use the dough I use to make stove top naans. Here’s the recipe. We rolled it out nice and flat and the crust bubbled right up in our outdoor wood burning oven. The pizzas cooked in about a minute but when cooking in an oven it will take about ten minutes.
I hope you get a chance to try this one. If you are cooking in an oven, you might like to invest in a pizza stone. Heat it in the oven at its highest temperature for about an hour before cooking.
I was tempted to try paneer with this recipe but for me there’s nothing better than buffalo mozzarella. Paneer pizzas are just going to have to wait.
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- 2 large bunches of fresh coriander (about 400g)
- 1 small bunch of flat leave parsley
- 5 cloves garlic - roughly chopped
- 3 tablespoons crushed walnuts
- 3 tablespoon grated Parmasen cheese
- 3 green chillies - roughly chopped
- olive oil
- Salt and pepper to taste
- 150g buffalo mozzarella - excess water squeezed out and left to dry for about an hour
- 1 bunch of vine tomatoes
- 200g naan dough
- Heat your oven to its highest setting. If using a pizza stone, be sure to plan ahead and heat it up for one hour before starting cooking.
- Place the coriander, parley, garlic, walnuts, Parmasen cheese and chillies in a blender.
- Add just enough olive oil to blend it all into a smooth pesto.
- Remove the pizza stone or baking tray from the oven and roll your naan dough onto it into a 12" circle. The dough should be quite thin.
- Cover with the coriander pesto leaving the edge of the pizza without sauce.
- Break the mozzarella cheese into small pieces and cover the pesto with it.
- Place the vine tomatoes on top and then place in the oven on the top shelf.
- Ovens will vary but your pizza should be ready in five to ten minutes.
- Eat immediately. Pizza is always best right out of the oven.
The pizza peel used in the photo above was supplied by Nisbets. It works perfectly for pizzas cooked on a standard BBQ too. You can get more information on the Nisbets website.