This pizza has just been declared by my partner to be the best pesto pizza he’s ever had! It has a delicious combination of garlicky rocket pesto and crunchy summer veggies. Sometimes I make it with tomato sauce and blobs of pesto, which is equally as good as the pesto alone. It’s a favourite of my toddler too and a great way to get him to eat some greens.
For the base:
- 450g white bread flour (gluten-free if required)
- 2 tsp fast-acting yeast
- 1 tsp vinegar
- 1/2 tsp salt
- 6tbsp extra virgin olive oil
- 350ml warm water
For the pesto:
- 2 handfuls of rocket/arugula
- 1/4 cup of cashews
- 1 tbsp nutritional yeast (optional)
- 2 cloves of garlic
- Juice of half a lemon
- 4 tbsp extra virgin olive oil
- Sea salt and black pepper to taste
For the toppings:
- Spring onions
- Garden peas (fresh or frozen)
- Tomato purée (optional)
- Dried oregano (optional)
- 2 cloves of garlic (optional)
- Preheat the oven to 180 degrees Celsius.
- Mix the flour, yeast and salt in a large mixing bowl.
- Add the liquid base ingredients and mix thoroughly. It should form a dough. If it’s too dry then add a little extra flour.
- Oil two pizza trays (the recipe has enough for two pizzas, yay!)
- Divide the dough in two and knead lightly. Roll out thinly into large circles. (If making gluten-free then I roll it on the pizza trays because it’s harder to move.)
- Leave to rise for 30 minutes in a warm place.
- Meanwhile blend all the pesto ingredients in a food processor.
- Slice the courgette and spring onions into thin slices.
- For a pesto pizza, spread half the pesto onto each pizza base while it is rising. For a tomato and pesto pizza, spread tomato purée onto the base, sprinkle with dried oregano, two minced garlic cloves and some sea salt. You can put dollops of pesto on the pizza after adding the toppings.
- Divide the veggie toppings between the pizzas.
- Bake for 20 minutes.