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Rocket pesto, fresh tomato & bocconcini pizzas
Rocket pesto, fresh tomato & bocconcini pizzas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Rocket pesto pizza with tomato and bocconcini for a delicious meat-free option!
Ingredients:
  • Olive oil, to grease
  • 185ml (3/4 cup) lukewarm water
  • 1 tsp (7g/1 sachet) dried yeast
  • 1.25 gm caster sugar
  • 300g (2 cups) plain flour
  • 2.40 gm salt
  • 36.40 gm olive oil
  • Plain flour, to dust
  • Salt & freshly ground black pepper
  • 4 ripe tomatoes, thinly sliced crossways
  • 1 x 210g container bocconcini, sliced
  • Rocket leaves, to garnish
  • 45g (1/4 cup) pine nuts
  • 1/2 bunch rocket, leaves trimmed, washed, dried
  • 35g (1/3 cup) finely grated parmesan
  • 1 garlic clove, quartered
  • 80ml (1/3 cup) olive oil
Instructions:
  • Prepare a bowl by brushing it with olive oil. In a small bowl, mix together water, yeast, and sugar. Let it sit for 10 minutes until frothy. In a large bowl, combine flour and salt and create a well in the center. Pour in the yeast mixture and half of the oil. Stir with a round-bladed knife and then use your hands to mix until a soft dough forms.
  • Transfer the dough onto a lightly floured surface and knead for 10 minutes until it is smooth and elastic. Place the dough in the oiled bowl, coat it in the oil, cover with plastic wrap, and let it rise in a warm, draft-free place for 30 minutes until it doubles in size.
  • Toast pine nuts in a frying pan over medium heat for 3 minutes until fragrant. Let cool slightly. Combine pine nuts, rocket, parmesan, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly pour in oil until well combined. Season with salt and pepper, then store with plastic wrap directly on the surface.
  • Preheat the oven to 230°C. Grease 2 baking trays with oil. Divide the pizza dough into 4 equal portions. Roll out each portion on a floured surface to form a 15cm-diameter disc. Transfer the dough discs to the baking trays, then prick them all over with a fork. Brush the pizza bases with oil, season with salt and pepper, then bake for 8 minutes, swapping trays halfway through cooking. Enjoy!
  • Spread the pizza bases with flavorful rocket pesto, then layer with juicy tomatoes and creamy bocconcini cheese. Finally, garnish with fresh rocket leaves and serve immediately for a delightful meal.

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