RED PESTO PIZZA
RED PESTO PIZZA
Makes 4
Prep time: 40 mins
Cooking time: 20 mins
You will need 2 x 30cm round pizza trays for this recipe
If you’re short on time, you can also knead the dip into store-bought pizza dough
INGREDIENTS
1 tsp dried yeast
½ tsp caster sugar
185ml slightly warm water
225g bread flour (substitute all-purpose flour), plus extra to dust
½ tsp sea salt
150g Yumi’s Choice Red Capsicum Pesto with Roasted Cashews
Olive oil spray
Bocconcini and basil leaves
METHOD
In a small bowl mix together yeast, sugar and water. Set aside for 10 mins to activate the yeast, it will start to look frothy.
Combine flour and salt in a large bowl, mix well. Make a well in the centre. Add yeast mixture and mix until it forms a dough. Cover with plastic wrap and place somewhere warm for 30 mins or until doubled in size.
Preheat oven to 220ºC. Place pizza trays in to the oven to preheat.
Punch the dough down, transfer to a clean, lightly dusted surface and knead in 2 tbsp of the dip. Divide dough in half, roll dough into rough balls then roll each out to about 30cm in diameter.
Remove pizza trays from oven and spray with olive oil spray. Lay a pizza base on top of each tray, spread with remaining dip and tear over bocconcini. Sprinkle with basil leaves then return to the oven for 15-20 mins or until the bases are crispy.
Scatter with extra basil leaves, to serve.
