Rosemary, olive and pesto pizza recipe
A quick and easy way to get in your pizza fix, this rosemary, olive and pesto pizza recipe takes just 40 minutes from start to finish. The homemade pizza base fares especially well under its coating of wafer-thin Parmesan slices and brackish green olives.
See method- Serves 6
- 20 mins to prepare and 20 mins to cook
- 354 calories / serving
Ingredients
For the pizza base
- 300g plain flour
- 1tbsp baking powder
- 2 tbsp olive oil
- 2tbsp green olives
- 1tsp salt
- 120ml water
For the topping
- 3tbsp classic green pesto
- 2 cloves garlic, finely chopped
- 150g green olives, cut in ½
- 3tbsp fresh rosemary leaves
- sea salt
- 100g parmesan cheese, sliced
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Shop ingredientsEach serving contains
- Energy
- 1485kJ 354.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 1.8g
- Sugars
- 1g
of the Reference intake
Carbohydrate 42.4gProtein 11.9gFibre 3.9g
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Method
- Combine all the ingredients in a food processor and whizz together until a dough has formed. Cover a baking tray with nonstick baking paper.
- Preheat the oven to 220C/ 425F/ gas mark 7.
- Turn dough onto a lightly floured work surface. Using a rolling pin, roll out to about 30cm/12inch diameter. Using a pastry brush, coat the surface of the pizza dough with oil.
- Sprinkle with chopped garlic, olives, rosemary leaves and sea salt and finally sliced Parmesan cheese. Bake for about 10 minutes or until the cheese has melted and the crust is golden.
- Cut into pieces and serve immediately.
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