Ingredients for 4 people:
For the yeast dough (or use a shop-bought pizza dough):
- 200 g flour
- 1/2 bag of baker's dried yeast (about 4 g)
- 1 teaspoon salt
For the pesto rosso (or use shop-bought pesto rosso, about 100 g):
- 30 g dried tomatoes in oil
- 30 g pecorino romano (or parmesan)
- 20 g pine kernel
- 2 cloves of garlic
- 5 g fresh basil leaves
- Salt and pepper
For the garnish:
- 1/3 vegetables cooked in a frying pan (prepared on day 0)
- 1 clove of garlic
- 1 teaspoon dried oregano
- 8 black olives
1. Pour the yeast into 110 ml of warm water and let it rest for about 10 minutes. Then mix to spread the yeast well. Pour the flour into a bowl, and mix it with salt. Dig a well, and pour in your water/yeast mixture. Knead for about 6 minutes until you have a smooth and elastic dough, then shape into a ball. If the dough is too sticky, feel free to add a little flour, or a little water if it is too dry.
2. Let your dough rest for at least 1 hour in a warm, draught-free place (or in an oven pre-heated to 35¬∞C in winter for example).
3. Meanwhile, prepare your pesto: roast the pine nuts in a pan for a few moments, just to brown them a little. Peel a clove of garlic. Rinse and drain the basil leaves. Start mixing together the pine nuts, drained dried tomatoes, 15 g grated pecorino (or parmesan), basil, garlic and a pinch of pepper. Gradually pour in 80 ml of water while mixing. Continue mixing until you have a smooth pesto.
4. Peel and slice the garlic clove. Heat your cooked vegetables in a frying pan with the garlic clove, oregano, pepper and a little salt (not too much because pecorino is salty) for 5 minutes over a low heat.
5. Once your dough has finished resting, press it to degas it and preheat the oven to 200¬∞C. Lightly flour your work surface and roll out your dough to form a circle large enough to cover a tart pan.
6. Cover your pan with parchment paper before placing your dough in it (or grease it with a little oil). Spread the pesto rosso on your pastry base, then cover with the roasted vegetables. Sprinkle the remaining 15 g of pecorino on your vegetables, then add the olives.
7. Fold the edges of the dough over the topping and bake in the oven for 20 minutes.