Pizza With Fava Bean Pesto Fresh Fava Beans Black Olives Taleggio Cheese Recipe

I was super excited to try making my own pizza from scratch with a homemade dough and this wild combo of fresh fava bean pesto, savory Taleggio cheese and chopped black olives that totally blew my mind with every bite, even though it wasn’t all perfect along the way.

I love making this pizza with fava bean pesto using strong white bread flour, extra virgin olive oil and lukewarm water for the perfect crust. I like how the fresh, blanched fava beans mix with garlic, lemon zest, black olives and Taleggio cheese, giving it a nice boost of nutrients and flavor.

Ingredients

• White Bread Flour: Provides sturdy dough with carbohydrates, yielding a light, chewy pizza base.
• Fresh Fava Beans: They are high in protein and fibre, giving a nutty, earthy taste.
• Black Olives: Offers healthy fats and a savory burst that makes each bite balanced.
• Taleggio Cheese: Melts smoothly and infuses a creamy tanginess plus extra protein into the mix.
• Extra Virgin Olive Oil: Drizzled on top, it adds rich flavor while helping blend the ingredients.
• Lemon Juice and Zest: Adds bright, sour notes that counterbalance the savory flavors real well.
• Garlic: A small clove that boosts the pesto with its punchy, aromatic kick.
• Fresh Basil Leaves: A bright garnish adding herby aroma and extra freshness to the dish.

Ingredient Quantities

• 300g strong white bread flour
• 1 tsp salt
• 1/2 tsp instant yeast
• 200ml lukewarm water
• 1 tbsp extra virgin olive oil
• 200g fresh fava beans (shelled and blanched)
• 1 small garlic clove
• 2 tbsp extra virgin olive oil (for the pesto)
• Juice and zest of 1 small lemon
• Salt and freshly ground black pepper to taste
• 100g pitted black olives, roughly chopped
• 150g Taleggio cheese, torn into pieces
• Fresh basil leaves (optional, for garnish)
• Extra virgin olive oil (for drizzling over the pizza)

How to Make this

1. In a bowl, mix 300g of strong white bread flour, 1 tsp salt, and 1/2 tsp instant yeast together. Add 200ml lukewarm water and 1 tbsp extra virgin olive oil. Stir until it forms a dough then knead it on a lightly floured surface for about 5-10 minutes until it’s smooth.

2. Cover the dough with a clean towel and let it rest in a warm spot for around 1 hour until it doubles in size.

3. Preheat your oven to 220°C (430°F) and if you have a pizza stone, place it inside to heat up.

4. While the dough is rising, make the fava bean pesto. Put 200g of fresh fava beans (shelled and blanched), 1 small garlic clove, 2 tbsp extra virgin olive oil, plus the juice and zest of 1 small lemon in a food processor. Blend until smooth. Season with salt and freshly ground black peppr to taste.

5. Once the dough has risen, roll it out on a lightly floured surface into your desired pizza shape and thickness.

6. Spread the fava bean pesto evenly over the dough, leaving a small border around the edges.

7. Scatter 100g of roughly chopped pitted black olives all over the pizza.

8. Tear 150g of Taleggio cheese into pieces and evenly distribute them on top of the pesto and olives.

9. Drizzle a little extra virgin olive oil over the pizza and then carefully slide it onto the heated pizza stone or place it into your baking tray.

10. Bake the pizza for about 10-12 minutes until the crust is golden and the Taleggio cheese is nicely melted. Once done, you can garnish with fresh basil leaves if using, slice it up, and enjoy!

Equipment Needed

1. Mixing bowl to combine the dough ingredients
2. Measuring spoons and a measuring cup for accurate quantities
3. A digital kitchen scale for weighing the flour and other ingredients (or a reliable substitute)
4. A clean towel to cover the dough as it rises
5. A flat, lightly floured surface (like a countertop or a large cutting board) for kneading and rolling out the dough
6. A food processor to blend the fava bean pesto ingredients
7. A rolling pin, if you prefer a smooth, evenly rolled dough over freehand stretching
8. An oven preheated to the right temperature along with a pizza stone or a baking tray for cooking the pizza
9. A spatula or pizza peel to help transfer the pizza into the oven safely

FAQ

• Q: Can i use all-purpose flour instead of strong white bread flour?
  A: Sure, you can but your dough might not have the same chewy texture so its best to stick with the strong flour if you have it.
• Q: Do i need to preheat the oven before baking?
  A: Yes, definitely warm your oven up to a high heat (around 250°C if your oven can handle it) so that the pizza cooks fast and evenly.
• Q: How do i prepare the fava bean pesto?
  A: Simply blend the blanched fava beans with garlic, extra olive oil, lemon juice and zest until smooth. Add salt and pepper to taste and you are ready to go.
• Q: What can i do if i cant find Taleggio cheese?
  A: You can swap it with a creamy cheese like brie or even a mild blue cheese if you like a sharper taste but the flavor will change a bit.
• Q: Can i make the fava bean pesto ahead of time?
  A: Yep, you can prepare it a day in advance, just keep it in an airtight container in the fridge and give it a stir before using.

Pizza With Fava Bean Pesto Fresh Fava Beans Black Olives Taleggio Cheese Recipe Substitutions and Variations

• If you cant find fresh fava beans, try using frozen ones instead. Just thaw and drain them well before using in the pesto.
• Taleggio cheese can be substituted with Brie or even Camembert if you’re looking for a similar creamy and tangy flavor.
• Instead of strong white bread flour, you can use all-purpose flour but add a bit more kneading time to develop the gluten.
• If you dont have extra virgin olive oil for the pesto, a high-quality avocado oil works pretty well as a replacement.

Pro Tips

1. When kneading your dough, dont overdo it. You just wanna work it until it’s smooth so it stays soft and airy; too much kneading can make it kinda tough.

2. Be super careful with the water temperature and let the dough rise in a warm spot. If it gets too cold, the yeast might not work right and your dough wont double like it’s supposed to.

3. In the fava bean pesto, try pulsing instead of blitzing everything into a full puree. This way you get a bit more texture and extra flavor, plus if you like a stronger garlic taste, toss in a little more garlic.

4. If you dont have a pizza stone, dont stress. A well-oiled baking tray covered in parchment paper will do the trick and still give you a nice crisp base, as long as its preheated in the oven first.