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!
To make the pesto, blend up all ingredients in a food processor and salt to taste. Leave to one side.
Mix together sour cream and Pecorino Romano and also set to one side.
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.
Manoeuvre onto a floured Gozney pizza peel before baking in Roccbox for around 90 seconds, turning regularly for an evenly baked crust.
Cut into slices and top each slice with the sour cream/Pecorino Romano mix. Dig in!
1 Dough Ball
For the pesto;
2 Cups of Basil
2 Cloves of Garlic
1/4 Cup of Pine Nuts
2/3 Cup of Olive Oil