Pesto and spinach pizza with tomatoes and garlic oil

I just have to come out today. I'm a big fan of Vapiano So, now it's out.
I know, fast food, junk food, big chain etc. But really, what they do is really good.
The concept with the canteen flair is getting used to and annoying, but the pizzas and pastas are really delicious. Pasta and pizza dough are freshly prepared, you get everything served hot and can look at the preparation. The ingredients all look fresh and tidy. The current monthly special PASTA PROSCIUTTO TARTUFATO was really delicious as well.

We usually go to Vapiano with some friends once a month before we go to partying and I stand next to the fresh pasta Everything on a certain pizza.
Since I am not the biggest fan of hot tomatoes and even eat pizza from time to time, there is just the right thing for me: the pizza PESTO CON SPINACI.
According to the homepage acts it's a pesto cream sauce, fresh leaf spinach, mozzarella and fresh tomatoes. I've never ordered another pizza there.
And because she tastes so good and I wondered exactly how she's done, I've tried tinkering with her ...

Pesto Spinach Pizza with Tomatoes and Garlic

for 4 small pizzas

For the dough, I just make my favorite pizza dough, but I have to admit that I do not measure anything there, but stir together until it feels right.

For the garlic oil:
3 garlic cloves
50 ml olive oil

Peel the garlic and press into the oil through a garlic press. Stir well and strain at room temperature until ready to use.

For the pesto:
1 bunch of basil peeled leaves
1 garlic clove, peeled 20 g pine nuts
20 g parmesan, grated
1 tbsp olive oil
50 ml cream and a little lemon juice, salt, pepper

All ingredients to the cream in a high gauge with the hand blender puree until a creamy pesto emerges. Gradually add the cream and mix until a thick cream is formed.
Season with lemon juice, salt and pepper.

For the topping:
200 g TK -Blacked spinach, thawed
1 ball buffalo mozzarella
2 tomatoes, finely diced and a little semolina

Preheat a pizza stone or an inverted baking sheet in the oven for about 1 hour at 250 ° C.
In the meantime, prepare the dough and the garlic oil.
Once the dough volume has doubled, divide it into four equal parts and roll each piece into a circle thinly.
Put on a pizza scoop sprinkled with semolina and mix with 1 Spread 2 tablespoons of Pesto.
Cover with spinach leaves and add 1/4 of the mozzarella ball.
Place each pizza individually on the pizza stone or tin and bake for 5-10 minutes, depending on the oven, until the rim is browned and the cheese blisters.
Remove from the oven, with diced tomatoes and garlic oil with garlic pieces to Belie top up and season and serve immediately.

I think I've gotten pretty good at the original.
This cream pesto tastes really great. And for garlic lovers, the combination with the tomatoes and the spinach in combination with the oil is simply great.
However, unfortunately I have only a normal oven and despite pizza stone tastes my pizza, of course, just different. Otherwise, I can really recommend the recipe. I would increase the amount of cheese a bit and assume that my pizza tastes different because I use buffalo mozzarella.