\n2 heads garlic or 4 tablespoons of our Garlic Pate’<\/strong><\/a>
\n1 tablespoon butter (only if you opt to make your own garlic pate’)
\nBelmorso basil pesto,<\/strong><\/a> 1 small jar
\ngreen olives,\u00a0 about 12 (we are using these pitted termite olives<\/strong><\/a>)
\nsundried tomatoes,<\/strong><\/a> about 6
\nricotta or cottage cheese, about 180 gr
\nBelmorso extra virgin olive oil<\/a><\/strong><\/p>\n
Preparation<\/h5>\n
If you are opting to make your own garlic pate’, although I suggest you use ours as the result is much better, follow steps 1 to 3; if not, you can start from step 4.<\/p>\n
First, place the two garlic heads into two separate pieces of kitchen foil, and roast them in the oven for 45 minutes.<\/p>\n
Secondly, once the garlic has been out of the oven for at least 30 minutes (you should open the foil so it cools quickly), squeeze all the garlic cloves into a bowl to get the roasted garlic out.<\/p>\n
Thirdly, add one tablespoon melted butter to your squeezed roasted garlic, and mix well.<\/p>\n
![\"pesto](\"https:\/\/belmorso.com\/wp-content\/uploads\/2022\/06\/pesto-pizza-4-300x225.jpg\")
<\/p>\n
Next, cut your olives into half; then cut your sundried tomatoes into small pieces.<\/p>\n
![\"pesto](\"https:\/\/belmorso.com\/wp-content\/uploads\/2022\/06\/pesto-pizza-5-300x225.jpg\")
<\/p>\n
Layer your pizza dough on a dish with some baking paper.<\/p>\n
![\"pesto](\"https:\/\/belmorso.com\/wp-content\/uploads\/2022\/06\/pesto-pizza-6-300x225.jpg\")
<\/p>\n
Top the pizza dough with the pesto.<\/p>\n
Follow by topping the pizza with 4 tablespoons of our garlic pate’ or your homemade one (see steps 1-3).<\/p>\n
![\"pesto](\"https:\/\/belmorso.com\/wp-content\/uploads\/2022\/06\/pesto-pizza-7-300x225.jpg\")
<\/p>\n
Bake at a lower level of the oven for 20 to 25 minutes. I suggest you watch it while it cooks as ours turned a little more brown than I would have liked. It still tasted delicious though.<\/p>\n
Once out of the oven take a fork and a knife and cut the pizza in half.<\/p>\n
![\"pesto](\"https:\/\/belmorso.com\/wp-content\/uploads\/2022\/06\/pesto-pizza-8-300x225.jpg\")
<\/p>\n
Next, top with the cut olives and sundried tomatoes.<\/p>\n
Grate a good amount of parmesan, and top with the ricotta or cottage cheese.<\/p>\n
Drizzle some Belmorso extra virgin olive oil, and enjoy.<\/p>\n
![\"pesto](\"https:\/\/belmorso.com\/wp-content\/uploads\/2022\/06\/pesto-pizza-1-300x225.jpg\")
![\"pesto](\"https:\/\/belmorso.com\/wp-content\/uploads\/2022\/06\/pesto-pizza-2-300x225.jpg\")
<\/p>\n
Feel free to fold and enjoy this pizza al portafoglio, which is an Italian street food trend, or eat it like a regular pizza.<\/p>\n
Tips<\/h5>\n
Our pizza dough was a little tick, so not ideal for pizza al portafoglio, especially if your mouth is on the small side. I would suggest you try to buy a thinner pizza dough if you want to eat your pizza al portafoglio, that is cut into half and folded into half. This pizza is vegetarian.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pesto Pizza al portafoglio We love pizza, and so we tend to eat it a lot; for this reason it’s a good idea to have a few pizza recipes to choose from so that you can still enjoy some variety. Do you agree? Today’s pizza recipe is a pesto pizza al portafoglio, one you must […]<\/p>\n","protected":false},"author":5,"featured_media":11801,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11736"}],"version-history":[{"count":1,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11736\/revisions"}],"predecessor-version":[{"id":11802,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11736\/revisions\/11802"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/11801"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}