Pesto Pizza in Microwave

Program:  Top and bottom heater with fan

Pre heat temp: 180°C

Pre heat time: 10 mins          

Cook temp: 180°C

Cook time: 16 mins

Ingredients:

For the pizza dough:

• 125 gms whole wheat flour
• 2 tbsps extra-virgin olive
• 1 tsp active yeast
• 1 tsp salt
• 80 ml warm water
• 2 tsps cornmeal, for dusting the pan
• 1 tsp sugar

For the topping:

• 1/2 cup readymade Pesto
• 400 gms mozzarella cheese, thinly sliced or grated
• 2 mid size tomatoes
• 1/4 cup grated parmesan
• 1/4 tsp salt
• Freshly ground black pepper
• 1/4 cup Fresh basil leaves

Preparation:

1. Combine the flour, olive oil, yeast, salt, sugar and water in the bowl and knead this into a soft dough for about 10 mins.
2. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest on keep warm or ferment mode in IFB microwave oven.
3. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 mins (the dough will raise a bit). Line the baking tray with butter paper and dust it with corn meal.
4. Lightly dust a work surface with cornmeal, and then press and stretch the rested dough into two 8 inch round pizzas. If the dough is sticky, dust it lightly with flour. Place the two uncooked pizza bases side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.  Select the program and pre heat the oven.
5. Spread 1/3 cup of the pesto evenly over the pizzas (2-1/2 tbsps each), leaving a 1-inch border. Bake on the bottom rack for 4 mins. Remove the tray from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmesan cheese.
6. Season each pizza with a 1/8-tsp salt and a few grinds fresh black pepper. Place the pizzas back in the oven on 3^rd rack position and bake until the crust is crisp and golden, for 12 mins more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.