Name: The Umami Orchard Pesto Pie
Cuisine: Italian
Ingredients: Dough: High-hydration Neapolitan-style dough, cold-fermented for 48 hours to develop a light, airy cornichon that can support the moist toppings.; Sauce: Distribute the pesto in small concentrated dots rather than a heavy smear to prevent the crust from becoming oily during the bake.; Pesto; Tomato/Marinara; Olive Oil; BBQ Sauce; Parmesan; Provolone; Ricotta; Mozzarella; Italian Sausage; Canadian Bacon; Spicy Chicken; Anchovies; Ground Beef; Ground Pork; Fig; Fresh Basil; Pineapple; Onions; Fresh Tomatoes

Ingredients

Sauce

PestoTomato/MarinaraOlive OilBBQ Sauce

Cheese

ParmesanProvoloneRicottaMozzarella

Protein

Italian SausageCanadian BaconSpicy ChickenAnchoviesGround BeefGround Pork

Toppings

FigFresh BasilPineappleOnionsFresh Tomatoes

How to Make It

DoughHigh-hydration Neapolitan-style dough, cold-fermented for 48 hours to develop a light, airy cornichon that can support the moist toppings.

SauceDistribute the pesto in small concentrated dots rather than a heavy smear to prevent the crust from becoming oily during the bake.

1Place a pizza stone or steel on the middle rack of your oven and preheat to 525°F (275°C) for at least 60 minutes.
2Hand-stretch the dough on a lightly floured surface to approximately 12 inches, maintaining a slightly thicker outer edge.
3Dot the dough with pesto and use the back of a spoon to lightly swirl it, leaving a 1-inch border.
4Arrange thin slices of fresh tomatoes over the pesto to create a moisture barrier for the crust.
5Layer the sliced figs and the anchovy fillets evenly across the pizza, ensuring a balanced distribution of sweet and salt.
6Grate the Parmesan cheese finely over the entire surface to help bind the ingredients as they bake.
7Launch the pizza onto the hot stone and bake for 7 to 9 minutes until the crust is blistered and golden brown.
8Remove from the oven and immediately add small dollops of fresh Ricotta cheese so they warm through without melting into a liquid.
9Garnish with hand-torn fresh basil leaves to release their oils and provide a vibrant aromatic finish.
10Allow the pizza to rest for two minutes on a wire rack to ensure the crust remains crisp before slicing.

Chef's Tip

To balance the intensity of the anchovies, slice your figs very thinly so they caramelize quickly in the high heat, creating a honey-like glaze that cuts through the salt.