Using our Extra Virgin Olive Oil - Everyday Kitchen, so versatile and useful, for the crust and our Peranzana Monocultivar Extra Virgin Olive Oil as a finishing touch, you will obtain a wonderful concert of flavors that will immediately transport you to the Italian countryside in summer!
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 as a finishing touch, you will obtain a wonderful concert of flavors that will immediately transport you to the Italian countryside in summer!
50 miuntes
Medium
Lunch and Dinner
Vegetarian
Gluten free
Ingredients
Serves:4
- 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)
- 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
For the crust:
For the filling:
- 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.
Preparation
- 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.
More ideas for you
We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!