Grilled vegetable and pesto pizza recipe
Ingredients
For the dough
190g plain flour
a little plain flour, for dusting
3.5g dried active yeast
½tsp salt
½tbsp caster sugar
20ml olive oil
110ml warm water (roughly 45 degrees)
For the topping
25ml olive oil
1 large aubergine, diced
½ courgette, de-seeded and finely diced
1 yellow pepper, de-seeded and diced
small handful of basil leaves, to garnish
75g pesto
40g Parmesan, roughly shaved
salt
pepper
Pre-heat the oven to 210° C. Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a few minutes until even. Roll out to the 1-2cm thickness, roughly 30cm in diameter. Arrange on a baking tray and top with the vegetables and pesto in the middle, leaving a 1 inch border all the way around the perimeter. Bake for 18-22 minutes until the base is golden and risen at the edges. Meanwhile, pre-heat the grill to hot. Remove the pizza, then top with the parmesan and drizzle with the olive oil. Grill for 2-3 minutes until the cheese is starting to melt. Remove and garnish with basil leaves before serving.
