Ingredients for 4 people:

For the yeast dough (or use a shop-bought pizza dough):

    • 200 g flour
    • ½ bag of baker’s dried yeast (about 4 g)
    • 1 teaspoon salt

For the pesto rosso (or use shop-bought pesto rosso, about 100 g):

    • 30 g dried tomatoes in oil
    • 30 g pecorino romano (or parmesan)
    • 20 g pine kernel
    • 2 cloves of garlic
    • 5 g fresh basil leaves
    • Salt and pepper

For the garnish:

  • ⅓ vegetables cooked in a frying pan (prepared on day 0)
  • 1 clove of garlic
  • 1 teaspoon dried oregano
  • 8 black olives


1.Pour the yeast into 110 ml of warm water and let it rest for about 10 minutes. Then mix to spread the yeast well. Pour the flour into a bowl, and mix it with salt. Dig a well, and pour in your water/yeast mixture. Knead for about 6 minutes until you have a smooth and elastic dough, then shape into a ball. If the dough is too sticky, feel free to add a little flour, or a little water if it is too dry.

2.Let your dough rest for at least 1 hour in a warm, draught-free place (or in an oven pre-heated to 35°C in winter for example).

3.Meanwhile, prepare your pesto: roast the pine nuts in a pan for a few moments, just to brown them a little. Peel a clove of garlic. Rinse and drain the basil leaves. Start mixing together the pine nuts, drained dried tomatoes, 15 g grated pecorino (or parmesan), basil, garlic and a pinch of pepper. Gradually pour in 80 ml of water while mixing. Continue mixing until you have a smooth pesto.

4.Peel and slice the garlic clove. Heat your cooked vegetables in a frying pan with the garlic clove, oregano, pepper and a little salt (not too much because pecorino is salty) for 5 minutes over a low heat.

5.Once your dough has finished resting, press it to degas it and preheat the oven to 200°C. Lightly flour your work surface and roll out your dough to form a circle large enough to cover a tart pan.

6.Cover your pan with parchment paper before placing your dough in it (or grease it with a little oil). Spread the pesto rosso on your pastry base, then cover with the roasted vegetables. Sprinkle the remaining 15 g of pecorino on your vegetables, then add the olives.

7.Fold the edges of the dough over the topping and bake in the oven for 20 minutes.

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