Pesto pizza

75g strong white flour

25g strong wholemeal flour

½ x 5 ml spoon salt

½ sachet dried yeast

1 x 10ml spoon sunflower oil

3 x 15ml spoon warm water

2 x 15ml spoon pesto (level)

25g sundried tomatoes

5 black pitted olives

30g feta cheese

Handful of basil leaves

Weighing scales, baking tray, pastry brush, sieve, mixing bowl, palette knife, measuring spoons, measuring jug, flour dredger (optional), rolling pin, chopping board, sharp knife, and cooling rack.

1. Preheat the oven to 200°C or gas mark 6.

2. Grease or line the baking tray.

3. Prepare the dough:

• Sift the flour and salt into the mixing bowl.
• Stir in the yeast and make a well in the middle.
• Add the oil and enough warm water to mix into a soft dough with your hands.

4. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes.  

5. Place the dough in the bowl, cover with cling film and allow to prove in a warm place for 15 minutes.   

6. Roll out and shape the dough into a rectangle. Place the dough onto the baking tray.  

7. Spread the pesto on the base almost to the edge of the pizza with a palette knife.

8. Thinly slice the sun dried tomatoes and olives.

9. Arrange the tomato and olives on top of the pizza.

10. Crumble the feta cheese on top.

11. Bake for 10-15 minutes. 

12. Remove from the oven and place the pizza on a cooling rack. Roughly tear the basil leaves and sprinkle over the pizza.

• Focus on fibre: Use 150g of wholemeal plain flour to boost the fibre content of this dish. 
• Turn up the flavour: Vary the toppings on the pizza e.g. spinach.
• Serving suggestion: Serve with a side salad to get one of your 5 A DAY. 
• Vary your protein: Add an additional source of protein to the pizza e.g. cooked chicken, cooked prawns or chickpeas. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?