Roue de Paris

Method:

Stretch out one classic and one black dough. With a pizza cutter, cut both rounds in half. Take a black and white side, gather and carefully pinch together with your fingertips to form a whole, round pizza.
Next, take the pizza cutter and cut the pizza to create 8 slices. Place one of the cuts along the middle gathering of the halves. Shuffle the slices, so every other slice will be white and black. Again, carefully gather and pinch together the slices with your fingertips.
Add the tomato sauce and mozzarella, and bake the pizza for 60-120 seconds at 400°C in a professional pizza oven.
After cooking, brush the crust with olive oil to make the colour pop. Toss fresh basil leaves and add basil pesto, if desired.

Blanch the basil leaves for 30 seconds in simmering water, drain and dip the leaves in a bowl of ice water to stop cooking. Put the drained basil leaves in a blender along with hard cheese of choice, pine nuts, garlic clove and the olive oil. Mix until you reach a nice consistency. Add salt to taste, and more olive oil if necessary. Store in fridge.

1 portion


pizza dough (See recipe for eg. "Impasto Diretto")
fresh basil leaves
Arla® Pro Thick Shredded Mozzarella Cheese		100 g
tomato sauce		100 g
basil pesto (optional)		50 g
Basil pesto:
fresh basil leaves		100 g
Parmesan, grana padano or another hard cheese of preference		25 g
pine nuts		30 g
garlic clove		1
olive oil		15 cl