Rocket Pesto Pizza
Pesto, pinenuts, mushrooms and rocket – this posh rocket pesto pizza has got it all!
Make your own delicious DIY pizza! All you need is a food processor, a mixing bowl, a whisk, and a baking sheet!
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 1
Rating:
Total Time: 40 minutes
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- For the pesto
- 2 2 cups loosely packed rocket
- 2 2 garlic cloves, minced
- 2 2 Tbsp olive oil
- big inch o' sea salt
- freshly ground black pepper
- 0.75 0.75 tsp red chilli flakes
- 1 1 Tbsp dried basil
- 1 1 tsp dired oregano
- 4 4 Tbsp pine nuts
- For the base
- 2.5 2.5 cups plain white flour
- 1 1 seven gram packet of fast-action dried yeast
- 1 1 tsp salt
- 2 2 tsp sugar
- 1 1 cup tepid water
- 3 3 Tbsp olive oil
- 1 1 Tbsp polenta / cornmeal
- Toppings
- 1.5 1.5 cups sliced chestnut mushrooms / cremini mushrooms
Method
Method
For the pesto:
- Combine everything in a food processor apart from the pine nuts, and pulse until the rocket is finely chopped.
- Stir in the pine nuts.
For the base:
- Whisk together your flour, salt, sugar and yeast in a mixing bowl.
- Make a well in the centre of your dry ingredients and add the water and oil, stir well and knead lightly in the bowl for about 4 minutes, leave to rest for a couple of minutes.
- Grease your cookie sheet/ baking sheet and sprinkle the polenta over it.
- Stretch the pizza dough out with your hands until you have a big rectangle about an inch smaller than your cookie sheet on all sides.
- Spread the rocket pesto mix over the base and pop your oven on to 200c/400f to preheat.
- Saute the mushrooms in a little oil until cooked and scatter over the pizza base.
- Once the oven is nice and hot chuck your pizza in and bake for about 20 -30 minutes, until golden around the edges.
Fancy another slice of pizza-goodness? Check out our Ultimate Vegan Pizza Recipe Guide!
