Name: Pesto Pizza
Yield: Makes:

published 4 April 2011

Serves 2 Easy1 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. You cold use a bread machine to make and prove your dogh. Alternatively, use a ciabatta bread mix (widely available) for a fresh base.

Pesto Pizza

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