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Rosemary, olive and pesto pizza recipe

5 ratings

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A quick and easy way to get in your pizza fix, this rosemary, olive and pesto pizza recipe takes just 40 minutes from start to finish. The homemade pizza base fares especially well under its coating of wafer-thin Parmesan slices and brackish green olives. See method

Serves 6
20 mins to prepare and 20 mins to cook
354 calories / serving

Ingredients

For the pizza base

300g plain flour
1tbsp baking powder
2 tbsp olive oil
2tbsp green olives
1tsp salt
120ml water

For the topping

3tbsp classic green pesto
2 cloves garlic, finely chopped
150g green olives, cut in ½
3tbsp fresh rosemary leaves
sea salt
100g parmesan cheese, sliced

Each serving contains

Energy
1485kj
354kcal 18%
Fat
16g 23%
Saturates
5g 26%
Sugars
1g 1%
Salt
1.8g 30%

of the reference intake
Carbohydrate 42.4g Protein 11.9g Fibre 3.9g

Method

Combine all the ingredients in a food processor and whizz together until a dough has formed. Cover a baking tray with nonstick baking paper.
Preheat the oven to 220C/ 425F/ gas mark 7.
Turn dough onto a lightly floured work surface. Using a rolling pin, roll out to about 30cm/12inch diameter. Using a pastry brush, coat the surface of the pizza dough with oil.
Sprinkle with chopped garlic, olives, rosemary leaves and sea salt and finally sliced Parmesan cheese. Bake for about 10 minutes or until the cheese has melted and the crust is golden.
Cut into pieces and serve immediately.

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