Goats Cheese & Pesto Thin Crust Pizza
Serves: 2
Ingredients:
Doughballs 180g - one doughball defrosted
100g grated mozzarella
100g soft goats cheese
60ml olive oil
100g cherry tomatoes
Small tub of fresh green pesto
150g mixed mushrooms
tomato puree
salt and pepper, to taste
Method
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Flour a rolling pin and roll the dough ball out to roughly to the size of a pizza pan and stretch it by hand. Carefully expand it outwards shaping it around the edges. Then place it in the pizza tray and continue to work it into the size and mould of the tray, right to the edges.
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Wash and slice the mushrooms. Place in a bowl and drizzle with olive oil. Stir until mushrooms are coated with the oil. Put to one side.
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Chop cherry tomatoes in half and place in a tub.
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Put some tomato puree on the pizza base and spread out with the back of a dessert spoon.
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Spread the grated mozzarella on the pizza, leaving enough space around the edge. Top with the mushrooms and the cherry tomatoes. Place a few knobs of goat cheese on top. Finish by drizzling pesto on
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Now place the pizza in the oven and let it cook for about 12-15 minutes until cheese is bubbling and the crust is golden brown
Why not serve with a tossed green leaf salad and a glass (or two!) of red wine!
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