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PESTO BUGARITA PIZZA


Deliciously-looking pizza with tomato sauce, cheese, basil and edible insects.

Hands up, who likes pizza? ๐Ÿ™Œ


This super simple recipe uses buffalo worm powder in the base, bringing that awesome insect nutrition to a perfect pizza crust โ€“ with a beautiful golden-brown crunch on the outside and soft fluffy-ness on the inside. Topped with mozzarella, Parmesan, pesto and basil. Lush.


If you're feeling naughty this pizza will definitely hit the spot.


We're always feeling naughty. ๐Ÿ•๐Ÿ˜ˆ

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Serves: 2 - 4 Portions, makes 2 x 12 inch pizzas

Time: 30 mins


INGREDIENTS


Base:

Buffalo Worm Powder - 30g

Strong White Flour - 370g

Dried Yeast - 6g

Salt - 1 tsp

Sugar - 1 tsp

Olive Oil - 2 tbsp


Toppings:

Passata - 500ml

Mozzarella - 1

Parmesan - 2 tbsp

Green Pesto - 2 tbsp

Basil - small handful


METHOD


1. MAKE THE DOUGH | 5 mins

  • Add all of the dough ingredients to a mixing bowl, being careful to keep the salt and yeast on opposite sides of the bowl.

  • Add 115ml of warm water and mix to form a dough.


2. KNEAD & PROVE | ~1hr

  • Knead for 5 minutes then leave to prove in a warm place for around an hour or until doubled in size.


3. BUILD THE PIZZA | 10 mins

  • Preheat the oven to 220Cfan/240C/gas9 and pop in a baking tray (or two) to heat up. You want the tray to be hot when you put the pizza in.

  • Divide into two equal balls. For each ball knock back the dough and roll each ball out on a piece of parchment paper to roughly a 30cm round base.

  • Top the pizza with the passata, mozzarella, grated Parmesan, pesto and drizzle with a little olive oil.


4. BAKE | 10 mins

  • Slide the pizza onto the hot baking tray and bake for 8-10 minutes or until the crust is well risen and golden brown.

  • Top with fresh basil leaves and serve with the side of your choice. We think a simple green salad goes perfectly with this pizza.

Then snap a photo of your wonderful creation and share it with us @bugrecipes. We'd love to see what you've made!




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