Pizza with apaki, tiromalama, mizithra and pepper pesto
20΄
Preparation Time
40΄
Waiting Time
6
Portions
1
Difficulty Level
Directions
We prepare the dough and we let it rest in the fridge. In a non-stick frying pan, we warm up the olive oil and saute the garlic with the tomato pulp, and then the tomato until its liquids evaporate. We add the oregano, salt, and pepper. In a blender, we put all the other ingredients for the pesto and we let the olive oil last. We open the dough into sheets and we put the tomato sauce and the other ingredients too except for the pesto sauce. We bake at 220 ˚C in a preheated oven for about 8-10 minutes (it depends on the thickness of the dough). We serve with fresh spearmint leaves or mint and the pesto sauce.
Chef: Efrosini Katsouna
Ingredients
CALCULATE PORTIONS:
FOR THE DOUGH
- 500 gr MILLS OF CRETE Pizza dough mix
- 220 ml lukewarm water
- 50 ml Extra Virgin Olive Oil Koroneiko ABEA
- black pepper
FOR THE SAUCE
- 2 ripe grated tomatoes
- 5 spoons Extra Virgin Olive Oil Koroneiko ABEA
- 1 big clove garlic
- 1 spoon pulp
- 1 spoon sugar
- salt
- pepper
- 0.5 tsp oregano
FOR THE PEPPER PESTO
- 40 ml Extra Virgin Olive Oil Koroneiko ABEA
- 1 red pepper
- 1 big clove garlic
- 35 gr pine
- 70 gr parmesan
- 1 pinch of salt
- 250 gr grated tiromalama
- 250 gr mizithra
- MILLS OF CRETE Semolina Fine with MILLS OF CRETE flour
Equipment
- Bowl
- Frying pan
- Baking pan
- Blender
