Roman-Style Pizza with Fresh Tomatoes and Pesto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    855
based on 9 ratings

This square, focaccia-like pizza is incredibly popular in Rome and is topped with fresh tomatoes and a bright, zingy homemade pesto. To make this pizza, we used a 23 x 30cm x 3cm baking tray.

recipe updated Mar 2, 2025

Ingredients

  • Water icon
    Water
    300 g
  • Garlic clove icon
    Garlic clove
    3
  • Garlic clove icon
    Garlic clove
    1
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Olive oil icon
    Olive oil
    11 tablespoons
  • Sugar icon
    Sugar
    1 teaspoon
  • Strong white bread flour icon
    Strong white bread flour
    450 g
  • Fine sea salt icon
    Fine sea salt
    15 g
  • Mixed cherry tomatoes icon
    Mixed cherry tomatoes
    750 g
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tablespoon
  • Fine sea salt icon
    Fine sea salt
    ¾ teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Fresh basil leaves icon
    Fresh basil leaves
    30 g
  • Pine nuts icon
    Pine nuts
    100 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    120 ml

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - small
  • kCook icon Medium bowl
  • kCook icon Food processor attachment
  • kCook icon Serving plate

Step preview

  1. Attach the Dough Tool
  2. Add water, dried yeast, olive oil and sugar to the Cooking Chef XL Bowl
  3. Stir until combined
  4. Let rest until foamy - 5 min
  5. Add strong white bread flour and fine sea salt to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Mix with splashguard fitted until combined - 1 min, Speed 1
  8. Mix with splashguard fitted until dough forms - 7 min, Speed 2
  9. Place the dough on the work surface
  10. Shape into a ball
  11. Add olive oil to the Cooking Chef XL Bowl
  12. Grease the Cooking Chef XL Bowl
  13. Place the dough back into the Cooking Chef XL Bowl
  14. Remove the Dough Tool
  15. Prove with splashguard fitted until doubled - 1 hr 30 min, 30°C, Speed OFF
  16. Dampen your hands slightly to prevent the dough from sticking
  17. Transfer dough to lightly floured surface gently
  18. Gently pull the edges of the dough into the centre then turn the dough 90 degrees
  19. Repeat this process 7 times
  20. Grease a clean baking tray with olive oil
  21. Place dough on baking tray
  22. Cover with a damp, clean tea towel
  23. Prove - 1 hr
  24. Add mixed cherry tomatoes, garlic clove, olive oil, balsamic vinegar, fine sea salt and black pepper to a clean medium bowl
  25. Mix until combined then set aside
  26. Pre-heat oven - 250°C
  27. Gently stretch out the dough so it covers the baking tray evenly
  28. Drizzle with olive oil
  29. Use your fingers to create dimples
  30. Add tomato mixture to dough
  31. Bake - 18 min, 250°C
  32. Remove from oven
  33. Let cool slightly
  34. Fit the Knife Blade to the Food Processor attachment
  35. Add garlic clove, fresh basil leaves, pine nuts and fine sea salt to the Food processor attachment
  36. Pulse until smooth
  37. Add parmesan cheese and extra virgin olive oil to the Food processor attachment
  38. Mix until combined
  39. Remove the attachment from the machine
  40. Transfer Pizza to serving plate carefully
  41. Dollop small blobs of pesto over the tomatoes
  42. Slice into 6 equal pieces
  43. Serve
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