Green pizza with rocket and basil pesto with walnuts, olives and courgettes

Green pizza with rocket and basil pesto. Homemade pizza has unsurpassed taste. The green pizza whose recipe I propose today was made from a naturally leavened dough, thanks to the sourdough, which can be used to replace the brewer's yeast. To season the pizza I chose seasonal ingredients: basil and rocket for the pesto and courgettes to garnish. I then added olives and walnuts to make the pizza even richer.

Pizza green

Here's how to prepare the green pizza with rocket pesto and basil with walnuts, olives and courgettes, of which today we propose the recipe made from a naturally leavened dough, thanks to mother pasta, which can be used to replace brewer's yeast. To season the pizza choose only seasonal ingredients: basil and rocket for the pesto and zucchini for garnish.

If you have the opportunity to collect fresh rosemary, you will give the pizza an extra touch of flavor. Here is the list of ingredients and the procedure to follow for the preparation of the “pizza green”.

Index

Ingredients

• 100 grams of sourdough
• 100 grams of organic flour 0 for refreshment
• 350 grams of organic flour for the dough
• Extra virgin olive oil
• 1 handful of basil leaves
• 1 handful of rocket leaves
• Salt up whole
• Fresh rosemary
• 2 medium zucchini
• walnuts

• Preparation Time: 6-8 hours
• Cooking time: 30 minutes
• Rest time: 6-8 hours
• Dose:
• difficulty: low

Refreshing the sourdough

Refresh at mother pasta according to your habits. As a rule, you proceed by dissolving it in warm water in a bowl and adding 100 grams of flour little by little. Then knead with your hands or mix with a spoon until the sourdough has returned initial consistency. Divide it into two parts and transfer one into its own jar, to be placed in the refrigerator. The remaining part must be used for the dough, to be prepared simply with water, flour, whole salt and two or three tablespoons of extra virgin olive oil.

READ also: Sourdough: homemade natural yeast

Dough

The dough must rest in a bowl covered with a damp cloth for a time that can vary from 6 to 8 hours depending on the strength of your sourdough. It will be ready when its volume appears doubled. Then the dough must be spread on an oiled round baking pan and left to rest for at least another half hour before seasoning.

seasoning

While the dough completes its leavening, take care of prepare the pesto. For the quantities of rocket and basil to use, proceed as in the preparation of a normal pesto for four people, adding extra virgin olive oil to the fresh leaves to be blended, a pinch of salt, a handful of walnuts and herbs to taste. Spread the pesto on the pizza and decorate it with green olives, walnut kernels, thinly sliced ​​courgettes and freshly picked rosemary. At this point, bake your green pizza a 180 ° C for 25-30 minutes and serve. Flour 0 can be replaced with wholemeal flour, depending on your preferences.

Everything you would like to know about sourdough:

• How to get or prepare natural yeast at home
• Solid sourdough and liquid sourdough in comparison
• How to prepare sourdough at home with just water and flour

For other recipes with sourdough see also:

• Pizzas and focaccias with sourdough
• Focaccia with olives with sourdough
• Semolina bread with sourdough