Pizza with tomato pesto, strawberries and avocado

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 12
Servings 20
Time 30

Ingredients

  • 500
    g
    Pizza Bases: white bread flour or cake flour
  • 5
    ml
    instant yeast
  • 5
    ml
    salt and freshly ground black pepper
  • 5
    ml
    fresh thyme, finely chopped
  • 300
    ml
    lukewarm water
  • 30
    ml
    olive oil
  • 125
    ml
    Topping: sun-dried tomato pesto
  • 3
    avocados, sliced
  • 250
    g
    strawberries, in quarters or slices prosciutto or Parma ham
  • 30
    g
    fresh rocket leaves
  • 3
    ml
    freshly ground black pepper, to taste
  • 20
    ml
    olive oil
 

Method

15
 
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.

 

Read more on: bake  |  fruit
 

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