Jalapeno Pesto Pizza by Mike Fitzick
Mike Fitzick aka @pizza_jew shares his Jalapeno pesto pizza with Pecorino sour cream in the Gozney Kitchen. First made at a restaurant Mike was working at, he put together some left over ingredients and some good ideas and came up with this! Â
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
Step 1;
To make the pesto, blend up all ingredients in a food processor and salt to taste. Leave to one side.
Step 2;
Mix together sour cream and Pecorino Romano and also set to one side.
Step 3;
Stretch your dough ball into the perfect pizza base and top with fresh mozzarella, a drizzle of pesto (be careful not to use too much as this will be spicy!) and a sprinkle of Pecorino Romano.
Step 4;
Manoeuvre onto a floured Gozney pizza peel before baking in Roccbox for around 90 seconds, turning regularly for an evenly baked crust.
Step 5;
Cut into slices and top each slice with the sour cream/Pecorino Romano mix. Dig in!
