PESTO MARGI PAN PIZZA
SERVES 4. PREP 10 MINS. COOK 30 MINS INGREDIENTS
• ⅓ cup (80ml) passata
• 1 tbsp tomato paste
• 3 garlic cloves, finely grated
• 1 tsp dried oregano
• 1 tsp porcini powder
• 1 punnet cherry tomatoes
• 200g mozzarella cheese, sliced
• 1 bunch basil, leaves picked
• 2 tbsp olive oil, plus extra for drizzling
• Fresh burrata or buffalo mozzarella, torn, to serve (optional, but I mean …)
ICE-CUBE PESTO (makes 400g)
• 100g assorted nuts/seeds (I used walnuts, almonds, cashews and pine nuts)
• 1 tsp cracked black pepper
• 100g hard cheese (I used both pecorino and Parmesan, as I store leftover bits in the freezer)
• 100g green leaves (I used basil, parsley, coriander and baby spinach)
• 100ml extra virgin olive oil
• 2 lemons, finely grated zest and juice (100ml juice)
• 5 garlic cloves, chopped
DOUGH
• 2 cups (300g) self-raising flour
• 1 ½ cups (420g) thick Greek-style yoghurt
• 1 tbsp ice-cube pesto (see above) or sub with store-bought, plus extra to serve
METHOD
1 Preheat oven to 220C fan forced.
2 For the pesto, microwave the nuts/ seeds and pepper 2-3 times in 20second intervals, until aromatic and slightly golden. (Alternatively, toast in the oven, but the microwave is way easier.)
3 For the dough, place all ingredients in a bowl and mix to combine. Divide into 2 and press out on a lightly floured work surface until you have 10cm-wide pieces. Drizzle an ovenproof frypan with 1 tablespoon of oil and add one piece of dough. Cook over medium high heat for 3-4 minutes, or until base is golden.
4 Combine passata, tomato paste, garlic, oregano and porcini powder in a bowl and season to taste. Spoon half over par-cooked crisp base and top with half the cherry tomatoes, cheese and a handful of the basil leaves, reserving some for garnish. Drizzle with half the oil and bake for 12 minutes or until cheese is golden and pizza is cooked through. Serve scattered with basil leaves, a drizzle of olive oil and burrata or torn fresh mozzarella, if using.
5 Repeat with remaining dough and toppings.