Pesto Pizza

Serves 2

1 chilled, thick pizza base
3tbsp red pesto
3 roasted red peppers, sliced
1 sliced, roasted courgette
6 slices prosciutto
1 ball mozzarella
basil leavse, to garnish

1 Heat the oven to 200 C, 180 C fan, 400 F, fas 6.  Place a baking sheet in the oven.
2 Spread the pizza base with the pesto, then top with the peppers, courgette and prosiutto.  Tear up the mozzarella and scatter over the top.
3 Place the pizza on the heated baking sheet and bake for about 12 minutes,  until golden brown and the cheese is melting.  Sprinkel with basil just before serving.

Per serving: 638 calories, 31g fat (10g saturated), 61g carbohydrate

Know-how:  To make your own dough, just mix 350g (12oz) bread flour with 1tsp Easy Blend Yeast, 1tsp salt and 1tsp sugar.  Stir in 200ml (7fl oz) hand-hot water and 2tbsp olive oil.  Mix to a smooth dough, then turn out and knead for 10 minutes until smooth.  Roll out toa 30cm (11 3/4in) circle and add the topping, as above.  Cover with clingfilm and leave to rise fo 15 minutes, then bake at 200 C, 180 C fan, 400 F, gas 6 for 15 to 20 minutes. 

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You cold use a bread machine to make and prove your dogh.  Alternatively, use a ciabatta bread mix (widely available) for a fresh base.

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