Makes
1 pizza
Prep Time
60 minutes
Cooking Time
15 minutes
Ingredients
- 1½ cups plain flour
- 1 tablespoon oil
- 7g sachet dried yeast
- 2 tablespoons Leggo’s Pesto – Sundried Tomato
- ¾ cup luke warm water
- 45g can anchovies in oil, oil reserved
- ⅓ cup mixed pitted olives, halved
- ¼ teaspoon chilli flakes
- Cracked black pepper
- Fresh basil leaves, for garnish
Pesto Sundried Tomato 190g
Method
STEP 1Sift flour and yeast into a large bowl. Add oil, 1 tablespoon Leggo’s Pesto, water and mix to combine. Turn dough out onto a well floured surface and knead lightly until dough is springy and has come together.
STEP 2
Place dough in a clean, lightly oiled bowl, cover and prove in a warm place for 40 minutes or until dough has doubled in size.
STEP 3
Grease and lightly flour either a 24cm round or 20cm x 30cm rectangular oven tray. Lightly knead dough again. Roll out, place on tray and generously brush with reserved anchovy oil.
STEP 5
Top with anchovies, olives and chilli flakes. Crack pepper over pizza. Bake in a preheated oven at 200°C for 12-15 minutes or until dough is golden brown. Spoon over remaining pesto and garnish with basil, cut into squares and serve.
Tips
Great served as a starter or topped with spicy salami and capsicum as a more substantial meal.