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Final pesto pizza with olives and feta
Anneke Silva

Pesto Pizza with Olives, Feta, and Sundried Tomatoes

5 from 19 votes
This Pesto Pizza with Olives, Feta, and Sundried Tomatoes is perfection. The toasted nuttiness of the cashews compliments the creaminess of the grated parmesan and the herby brightness of the basil, while a good quality olive oil ties it all together. This delicious sauce is perfectly complimented by salty feta, briny olives, and bright sundried tomatoes. Finally, the flavour and chew from the cold fermented dough is perfectly finished by a quick bake on a very high heat. I promise that if you try this pizza recipe, it will become a favourite of yours as well.
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Prep Time 20 minutes
Cook Time 1 minute
Cold Fermentation 3 days
Total Time 3 days 21 minutes
Servings: 2 people
Course: dinner, Lunch
Cuisine: Italian
Calories: 459
Ingredients Equipment Method Notes

Ingredients
  

Pizza Dough
  • 2 tsp Active Dry Yeast
  • 4 1/2 cups 00 Flour
  • 2 tsp Kosher salt
  • 2 tbsp Extra Virgin Olive Oil
  • 1 3/4 cup Water
Pesto
  • 2/3 cup Raw cashew nuts
  • 2 cups Baby spinach
  • 1 cup Fresh basil
  • 2 cloves Garlic
  • 1/4 tsp Kosher salt
  • 1 tsp Chili flakes optional
  • 1/2 cup Parmesan
  • 1/2 cup Extra virgin olive oil
Pesto Pizza
  • 5 Olives sliced
  • 1 tbsp Feta crumbled
  • 2 Sundried tomatoes sliced

Equipment

  • Large Bowl
  • Cellophane
  • Resealable bags
  • Tea towel
  • Measuring cup
  • Bench scraper
  • Pizza oven or regular oven
  • Pizza stone, optional
  • Food Processor

Method
 

Pizza Dough
  1. Pour the water into a measuring cup, add the yeast, and leave it until it's bloomed and formed a creamy frothy head, about 10 minutes.
    Pour the water into a measuring cup, add the yeast, and leave it until it's bloomed and formed a creamy frothy head, about 10 minutes.
  2. Add the flour, salt and olive oil to a bowl and pour in the yeast.
    Add the flour, salt and olive oil to a bowl and pour in the yeast.
  3. Mix until it comes together into a dough, about 5 minutes. It will not be smooth.
    Mix until it comes together into a dough, about 5 minutes. It will not be smooth.
  4. Dust a large surface with flour and turn the dough onto it.
  5. Kneed the dough by pressing the heels of your hands into the surface, pushing it away, then folding it and pulling it back. Rotate each time you kneed. Continue until the dough is smooth, 5 minutes.
    Kneed the dough by pressing the heels of your hands into the surface, pushing it away, then folding it and pulling it back. Rotate each time you kneed. Continue until the dough is smooth, 5 minutes.
  6. Cut the dough into 4 pieces using the bench scraper, and wrap each piece in a separate ziploc bag and place it in the fridge.
    Cut the dough into 4 pieces using the bench scraper, and wrap each piece in a separate ziploc bag and place it in the fridge.
  7. Leave the dough in the fridge for 36 hours.
  8. Remove the dough from the fridge 2 hours before you plan to use it.
  9. Roll it into a tight ball and place it on a floured surface. Flour the top of the balls, and cover with cellophane and then a tea towel and put in a warm place.
    Roll it into a tight ball and place it on a floured surface. Flour the top of the balls, and cover with cellophane and then a tea towel and put in a warm place.
Pesto
  1. Toast the cashews on medium heat for 2 minutes until lightly browned.
    Toast the cashews on medium heat for 2 minutes until lightly browned.
  2. Place them in the food processor and pulse until they are finely ground into a paste.
    Toast the pine nuts on medium heat for 2 minutes until lightly browned then pulse them in the food processor until they resemble a paste.
  3. Add the spinach and basil to the food processor and pulse until minced.
  4. Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
    Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
  5. Slowly stream the olive oil into the food processor while pulsing to combine.
    Slowly stream the olive oil into the food processor while pulsing to combine.
Pesto Pizza
  1. Preheat your pizza oven to 700 F or oven to 500 F.
  2. If you're using an oven and have a pizza peel, place it in the oven now.
  3. Place your pizza peel into the fridge.
  4. To form the pizza, press down with your fingers into the center of the dough ball
    To form the pizza, press down with your fingers into the center of the dough ball
  5. Flip and do the same thing on the other side.
    Flip and do the same thing on the other side.
  6. Gently pass the dough back and forth about 6 times between the palms of your hands, letting it stretch as you do so.
    Gently pass the dough back and forth about 6 times between the palms of your hands, letting it stretch as you do so.
  7. Place the dough back onto the board and using your fingers again stretch the dough by pressing from the center outwards, leaving an edge to form the crust.
  8. Place a few tablespoons of pesto into the center of your dough ball and spread.
    Place a few tablespoons of pesto into the center of your dough ball and spread.
  9. Place your pizza peel onto the work surface and gently pull your pizza onto it.
    Place your pizza peel onto the work surface and gently pull your pizza onto it.
  10. Gently stretch the pizza by pulling it from underneath.
  11. Spread the olive and sundried tomato slices and the crumbled feta onto the pizza.
    Spread the olive and sundried tomato slices and the crumbled feta onto the pizza.
  12. Place your pizza in the oven and turn as soon as the dough firms. Bake for 1 minute in a pizza oven or 7 minutes in a regular oven.
    Place your pizza in the oven and turn as soon as the dough firms. Bake for 1 minute in a pizza oven or 7 minutes in a regular oven.

Notes

Assumes one full pizza serves 2 people.
 
Pizzas may serve 1-2 people depending on if other side dishes are included.