Pesto: chop basil, garlic and pine nuts or grind in a cutter, season with salt. Add the cheese and mix well. Gradually add the oil while stirring.(*) Mix the herbs, flour, salt and yeast in a baking bowl. Add oil and water, mix, knead into a soft, smooth dough.
Cover and let rise at room temperature until doubled in about an hour and a half.
Shape: Brush baking papers with olive oil. Divide dough into portions, shape into balls. Roll out each ball on a little flour to an oval shape, about 1 cm thick, and place on baking paper.
Topping: spread 1 tablespoon of pesto evenly on each of the dough bottoms, leaving a border about one and a half cm wide all around. Spread the ham and mozzarella evenly on the pesto, top with the tomatoes, season with salt.sprinkle with kitchen herbs. Pull parchment paper onto a sheet back.
Bake: Fifteen min in the middle of the oven heated to 220 °C.
Take out, pull the parchment paper with the pizzas onto a rack. Bake remaining pizza boats on the spot.
(*) Pour the remaining pesto in a clean and dry jar, cover with a little bit of olive oil, close. Shelf life: well sealed in the refrigerator about 2 months.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they are also characterized by a fresh taste!
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