Recipes

Unforgettable Pesto and Caprese Pie

Using our Extra Virgin Olive Oil - Everyday Kitchen, so versatile and useful, for the crust and our Peranzana Monocultivar Extra Virgin Olive Oil...

Ingredients

Serves: 4

For the crust:
1 ½ cups Italian 00 wheat flour or U.S. pastry flour
A pinch of table salt
2 ½ tablespoons Vignoli Extra Virgin Olive Oil - Everyday Kitchen
4 tablespoons cold water (amount may change a bit due to the flour)
For the filling:
3 tablespoons Italian basil pesto
10.5 ounces fresh Italian mozzarella cheese
1 medium-large heirloom tomato
Table salt to taste
Freshly ground black pepper to taste
Fresh basil leaves to taste
Vignoli Peranzana Monocultivar Extra Virgin Olive Oil to taste, as a finishing touch

210 grams Italian 00 wheat flour or U.S. pastry flour
A pinch of table salt
2 ½ tablespoons Vignoli Extra Virgin Olive Oil - Everyday Kitchen
4 tablespoons cold water (amount may change a bit due to the flour)
3 tablespoons Italian basil pesto
300 grams fresh Italian mozzarella cheese
1 medium-large heirloom tomato
Table salt to taste
Freshly ground black pepper to taste
Fresh basil leaves to taste
Vignoli Peranzana Monocultivar Extra Virgin Olive Oil to taste, as a finishing touch.

Prepare the crust. In a large bowl, mix flour and salt, then add the Vignoli Extra Virgin Olive Oil - Everyday Kitchen. Working with your fingertips, mix the ingredients to obtain a “sandy” texture.
Pour water a little at a time to reach the indicated consistency and briefly knead; the dough must be firm but not too hard. If needed, regulate the quantity of water. Cover with plastic wrap and let rest for 30 minutes.
Heat the oven to 392°F (200°C), fan off. Line a 10-inch round cake pan with parchment paper.
Roll-out the dough into a thin disk, then place it in the cake pan, over the parchment paper. Cut out the excess dough. Using a fork, make a lot of holes in the bottom of the dough. Fill the crust with dried beans or chickpeas, or ceramic pie weights.
Bake for 15 minutes or until the crust is crunchy and crispy and the edges are golden brown. Let it completely cool. Remove pie weights.
Cut the tomato and mozzarella cheese into 0.4-inch (1 centimeter) slices.
Spread the pesto over the bottom of the pie. Distribute the tomato and mozzarella slices evenly over the pesto.
Season with salt and pepper, then finish with fresh basil leaves and drizzle with a little Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.

Prepare the crust. In a large bowl, mix flour and salt, then add the Vignoli Extra Virgin Olive Oil - Everyday Kitchen. Working with your fingertips, mix the ingredients to obtain a “sandy” texture.
Pour water a little at a time to reach the indicated consistency and briefly knead; the dough must be firm but not too hard. If needed
Heat the oven to 392°F (200°C), fan off. Line a 10-inch round cake pan with parchment paper.
Roll-out the dough into a thin disk, then place it in the cake pan, over the parchment paper. Cut out the excess dough. Using a fork, make a lot of holes in the bottom of the dough. Fill the crust with dried beans or chickpeas, or ceramic pie weights.
Bake for 15 minutes or until the crust is crunchy and crispy and the edges are golden brown. Let it completely cool. Remove pie weights.
Cut the tomato and mozzarella cheese into 0.4-inch (1 centimeter) slices.
Spread the pesto over the bottom of the pie. Distribute the tomato and mozzarella slices evenly over the pesto.
Season with salt and pepper, then finish with fresh basil leaves and drizzle with a little Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.