Categories: Pizza
Ingredients
- 1 pound (453g) pizza dough
- 1 large (56g) egg
- 12 ounces (340g) finely diced fresh mozzarella
- 1 tablespoon chopped fresh oregano
- Freshly ground black pepper
- 1/2 cup (142g) sun-dried tomato pesto (store-bought or homemade)
- 2 tablespoons extra-virgin olive oil, divided
- ⅓ cup (50g) finely grated Parmesan cheese
- Fresh basil, for serving
Directions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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On a lightly floured surface, roll out the dough into a 4-by-14-inch rectangle. Cut the dough in half lengthwise. In a small bowl, whisk the egg with 1 tablespoon water until combined.
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Sprinkle the mozzarella down the length of one piece of the dough in an even layer. Sprinkle the oregano and pepper evenly over the cheese. Use a pastry brush to brush the egg wash around the perimeter of the other piece of dough. Stack the pieces of dough, pressing firmly around the edges to seal and encase the cheese.
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Use a spoon to spread a line of pesto, about 1 inch thick, all the way down the length of the dough.
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Gently pick up the dough and twist down the length of it so that the pesto looks swirled. Transfer the dough to the baking sheet and coil it into a tight spiral.
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Brush the dough with the olive oil, cover with plastic wrap and let rise for 20 minutes.
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Sprinkle the Parmesan onto the dough and then bake until very golden brown, 20 to 25 minutes.
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Serve immediately, garnished with basil.