Rocket pesto, fresh tomato & bocconcini pizzas

This meat-free pizza uses rocket pesto on its base and the flavours of tomato and bocconcini to create a flavoursome feast!

Recipe «Rocket pesto, fresh tomato & bocconcini pizzas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil, to grease, 185ml lukewarm water, 1 tsp dried yeast, 1/4 tsp caster sugar, 300g plain flour , 1 tsp salt, 2 tbsp olive oil, Plain flour, to dust , Salt & freshly ground black pepper, 4 ripe tomatoes, thinly sliced crossways, 1 x 210g container bocconcini, sliced, Rocket leaves, to garnish, 45g pine nuts, 1/2 bunch rocket, leaves trimmed, washed, dried, 35g finely grated parmesan, 1 garlic clove, quartered.

Ingredients:

• Olive oil, to grease 
• 185ml lukewarm water 
• 1 tsp dried yeast 
• 1/4 tsp caster sugar 
• 300g plain flour 
• 1 tsp salt 
• 2 tbsp olive oil 
• Plain flour, to dust 
• Salt & freshly ground black pepper 
• 4 ripe tomatoes, thinly sliced crossways 
• 1 x 210g container bocconcini, sliced 
• Rocket leaves, to garnish 
• 45g pine nuts 
• 1/2 bunch rocket, leaves trimmed, washed, dried 
• 35g finely grated parmesan 
• 1 garlic clove, quartered 
• 80ml olive oil 
• Salt & freshly ground black pepper 

Instructions

1. Brush a bowl with olive oil to lightly grease. Combine water, yeast and sugar in a small bowl. Set aside for 10 minutes or until frothy. Combine the flour and salt in a separate large bowl and make a well in the centre. Add the yeast mixture and half the oil. Use a round-bladed knife in a cutting motion, then your hands, to mix until a soft dough forms.
2. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in the prepared bowl and turn to coat in the oil. Cover with plastic wrap and set aside in a warm, draught-free place to prove for 30 minutes or until the dough has doubled in size.
3. Meanwhile, to make the pesto, place pine nuts in a frying pan over medium heat. Cook, stirring, for 3 minutes or until toasted. Remove from heat and set aside to cool slightly. Place the pine nuts, rocket, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper. Transfer to a small bowl and place plastic wrap directly on the surface of the pesto.
4. Preheat oven to 230°C. Brush 2 baking trays with oil to grease. Divide pizza dough into 4 equal portions. Cover 3 portions with plastic wrap and set aside. Roll out dough portion on a lightly floured surface to a 15cm-diameter disc. Place on a baking tray. Prick dough all over with a fork. Repeat with remaining dough. Brush the pizza bases with remaining oil, and season with salt and pepper. Bake in oven, swapping trays halfway through cooking, for 8 minutes.
5. Spread pizza bases with rocket pesto. Top with tomato and bocconcini, and garnish with rocket. Serve immediately.