Olive oil for greasing
2 x 200g frozen pizza dough discs (sub with pre made pizza bases)
1 small tomato, chopped
180g semi dried tomatoes, (or sub with hickory smoked tomatoes for a smokey flavour)
1/3 cup pitted Kalamata olives, sliced
250g marinated artichoke hearts, quartered
6 button mushrooms, thinly sliced
100g sliced smoked leg ham, torn
125g fresh buffalo mozzarella, torn
1 garlic clove
¼ cup (60ml) extra virgin olive oil
Juice of 1 lemon
¼ cup finely grated parmesan
Preheat the oven to 250°C and grease 2 pizza trays with oil.
Prepare frozen dough as per packet instructions. (We soaked discs in a sink of lukewarm water for 30 minutes to thaw and prove slightly.)
Meanwhile, place tomato and semi dried tomatoes including all the liquid in a small food processor or blender and whiz until smooth.
For the kale pesto, place kale in a heat proof bowl or saucepan and cover with just boiled water. Set aside for 2 minutes then drain and rinse under cold water to cool. Transfer to a small food processor with remaining ingredients and pulse for 1 minute or until finely chopped.
Roll out pizza dough to make 2 x 26cm rounds. Transfer to prepared trays. Using fingers to push dough out to the edges.
Divide tomato mixture between pizza bases and spread out to the edges with the back of a spoon. Divide olives, artichokes, mushrooms and ham between pizzas. Finish with buffalo cheese and bake, swapping trays halfway, for 15 minutes or until golden and pizzas move easily from tray.
Spoon pesto over pizzas and serve remaining alongside.
Copyright Doorstep Organics © 2020 | Liquor License: LIQP770017079 | Developed by Output dsj.