Name: Pizza with tomato pesto, strawberries and avocado
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 5.00 ml Superbake Instant Yeast; 5.00 ml sea salt and freshly ground black pepper; 5.00 ml fresh thyme finely chopped; 300.00 ml water lukewarm; 30.00 ml fresh chillies 573; 3.00 avocado peeled and sliced; 250.00 g strawberries cut in quarters; 30.00 g rocket; 3.00 ml freshly ground black pepper to taste; 20.00 ml fresh chillies 573

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Ingredients (10)

Pizza Bases: white bread flour or cake flour

5.00 ml	Superbake Instant Yeast
5.00 ml	sea salt and freshly ground black pepper
5.00 ml	fresh thyme — finely chopped
300.00 ml	water — lukewarm
30.00 ml	fresh chillies — 573

Topping: sun-dried tomato pesto

3.00	avocado — peeled and sliced
250.00 g	strawberries — cut in quarters
30.00 g	rocket
3.00 ml	freshly ground black pepper — to taste
20.00 ml	fresh chillies — 573

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Method:

Oven temperature:180°C

1. Prepare the dough: Mix the flour, yeast, salt, black pepper and thyme in a mixing
bowl. Make a hollow in the middle and add
the lukewarm water and olive oil. Use your
hands to mix it thoroughly to form a dough
that does not stick to the sides of the bowl.
Add more water, if necessary. Place the
dough on a flour-covered surface and knead
for about 10 minutes or until smooth and
elastic.(You can also place it in a mixer and
knead with a dough hook.)

2. Allow the dough to rise in a warm place
until doubled in volume. Knead and roll it
out thinly to form dough circles (to about the
thickness of a pancake), and place on
greased baking plates. Spread with the pesto
and cover with cling film. Allow to rest in a
warm place for 10-15 minutes.

3. Bake the bases until golden brown and
cooked. Place the avocado slices onto each
base as soon as they come out of the oven,
followed by the strawberries and strips of
prosciutto or Parma ham. Place a handful
of rocket leaves on top and season with
black pepper. Drizzle with olive oil and
serve immediately.
Wine suggestion:
A slightly dry Chenin
Blanc or Sémillon will
round off the diverse
flavours of this pizza.
Makes: 4 pizzas of 20cm in diameter.