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
A slightly dry Chenin
Blanc or Sémillon will
round off the diverse
flavours of this pizza.Makes: 4 pizzas of 20cm in diameter.
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