Recipe: Rainbow pesto pizza

Ingredients

1 ½ cups self-raising flour
1 cup double cream yoghurt
Basil pesto
2 cups mozzarella, grated
½ red onion, diced
½ red pepper, diced
½ green pepper, diced
½ yellow pepper, diced
½ cup sweet corn kernels
½ cup Rosa tomatoes, halved
65g broccoli tips, stems removed
Salt and pepper
Olive oil

Method 

1. Preheat the oven to 200°C.

2. Mix flour and yoghurt together in a bowl; transfer to a floured work surface. Knead dough for 8 to 10 minutes, adding more flour as needed to keep dough from being too sticky.

3. Line and grease a baking tray with baking paper. Roll out the dough and spread to the edges of the lined tray.

4. Spoon basil pesto over the pizza dough and spread it out evenly. Sprinkle cheese over the pesto, covering the pizza evenly.

5. Add the chopped toppings to the pizza in stripes to create a rainbow effect.

6. Season with salt and pepper. Drizzle with olive oil.

7. Bake for 20 – 25 minutes, until the dough is golden and crispy, and cheese has melted.

Recipe supplied by Foodies of SA

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