Jalapeno Pesto Pizza by Mike Fitzick

Jalapeno Pesto Pizza by Mike Fitzick

What to know?

  • 450 degrees
  • Guest Chef Pizza
  • 1
Method

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!  

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!