These have been one of my staple party foods for years. The cacao adds subtle depth both to the bread and to the pesto.
For the bread
500g strong white bread flour
250 ml water
100 ml milk
2 tablespoons of sea salt
9g dried yeast
20ml olive oil
25g 100% cacao. Try Peruvian Black, Chulucanas 100% cacao
For the topping
200g cherry tomatoes cut into halves
A few fresh basil leaves as garnish
150g cacao pesto
75g fresh basil leaves
30g parmesan cheese
30g pine nuts
12g 100% cacao. Try Venezuelan, Carenero 100% cacao
40ml olive oil
Pinch of salt and freshly ground black pepper
Bowl
Saucespan
Sieve
Electric beater
Baking Dish