Wed, 4 April 2018
15 mins / Serves 2-3
INGREDIENTS
BASE
200g white flour
1 tsp baking powder
Pinch salt
2 tbsp oil
110ml water
TOPPINGS
1 ripe avocado
100g Rocket
15 Cherry tomatoes
1 Red onion
1/2cucumber
handful of olives
handful of Pinenuts
dash of Balsamic vinegar
2 tablespoons Olive oil
1 red chilli
180g Sundried tomato pesto
INSTRUCTIONS
Preheat the oven to 250 degrees
Sieve the flour and baking powder into mixing bowl. Add the salt and the oil, make a well in the middle and slowly add the water. Flour your hands and Fold it all together into a nice dough ball.
Flour a chopping board and roll out your dough ball into a nice thin pizza base.
Line a baking tray with parchment and transfer base to this and bake in the preheated oven for 7 minutes.
While pizza is in oven its time to prep all your toppings. Slice the red onion into half moons, finely slice your cucumber, slice your cherry tomatoes in half. Grate your carrot.
Remove pizza base from oven and spread out a decent layer of Sun-dried tomato pesto on top.
Add a decent handful of rocket on top of the pesto and then start layering on the rest of the ingredients - red onion, cucumber cherry tomatoes, olives,
Slice and enjoy! :)
