Description
A rustic, wood-fired-style pizza folded hot off the oven, loaded with blistered cherry tomatoes, bubbling mozzarella, and vibrant homemade pesto—perfectly charred, chewy, and bursting with bold Mediterranean flavor.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella or fresh mozzarella slices
- 2 tbsp grated Parmesan
- Olive oil for drizzling
- Salt and black pepper to taste
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan
- 1/3 cup olive oil
- Salt to taste
Instructions
- In a bowl, combine yeast and warm water. Let sit until foamy, 5–10 minutes.
- Add flour, salt, and olive oil. Knead into a smooth dough and let rise for 1 hour.
- Preheat oven to 500°F (260°C) or as hot as it goes, with a pizza stone if possible.
- Blend all pesto ingredients until smooth and set aside.
- Roll dough out on a floured surface into a rustic oval or circle.
- Top with mozzarella, cherry tomatoes, Parmesan, and a light drizzle of olive oil. Season with salt and pepper.
- Bake for 7–10 minutes until the crust is puffed and charred in spots, and the cheese is bubbly.
- Remove from the oven, drizzle with pesto, and gently fold in half.
- Slice or tear and serve immediately.
Notes
- Use a pizza stone or steel for best wood-fired texture at home.
- Fresh mozzarella adds creaminess, but shredded works well too.
- Switch out cherry tomatoes for sun-dried or roasted red peppers for variety.
- Fold the pizza while hot to maintain flexibility and texture.
Nutrition
- Serving Size: 1 folded pizza
- Calories: 680
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 25mg
