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1. Put ceramic pizza stone in oven and preheat to 250°C. Once oven reaches temperature, allow stone to heat up for at least 30 minutes.
2. To make pesto, put nuts, basil, garlic and parmesan in the jug of a blender. Process until finely chopped. Gradually add oil in a slow and steady stream, processing until mixture is almost smooth. Season and set aside.
3. Turn out dough onto a lightly floured surface. Divide into 2 equal portions and roll each portion out to form 5mm-thick rounds. Lay out 2 large sheets of baking paper and lightly dust each with semolina. Carefully transfer rounds to baking paper.
4. Spread sugo over dough rounds, leaving a 1cm border. Sprinkle with mozzarella. Top with remaining ingredients.
5. Put 1 dough round, still on baking paper, onto preheated pizza stone. Bake for 10 minutes. Carefully remove baking paper to allow base to crisp up. Cook for a further 4-5 minutes or until cheese has melted and crust is golden brown. 6 Repeat Step 5 for remaining round. Drizzle over pesto and serve immediately.
Makes dough for 2 pizzas4 cups plain baker’s flour
Plain flour, for kneading
1. Put flour, butter, milk, salt and oregano in the bowl of a food processor. Process until mixture comes together to form a slightly sticky dough.
2. Turn out dough onto a lightly floured surface. Knead quickly until smooth.TOMATO SUGO
Caster sugar, sea-salt flakes and cracked black pepper, to season
1. Heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and stir for 30 seconds. Add bay leaf and oregano. Cook, stirring, for about 1 minute.2. Add tomatoes and simmer for 15 minutes, stirring occasionally, until thickened. Season with sugar, salt and pepper; remove bay leaf. Cool.