PESTO BUGARITA PIZZA
Hands up, who likes pizza? 🙌
This super simple recipe uses buffalo worm powder in the base, bringing that awesome insect nutrition to a perfect pizza crust – 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. 🍕😈
Serves: 2 - 4 Portions, makes 2 x 12 inch pizzas
Time: 30 mins
Buffalo Worm Powder - 30g
Strong White Flour - 370g
Dried Yeast - 6g
Salt - 1 tsp
Sugar - 1 tsp
Olive Oil - 2 tbsp
Passata - 500ml
Mozzarella - 1
Parmesan - 2 tbsp
Green Pesto - 2 tbsp
Basil - small handful
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!