Basil Pesto Pizza Tart

Name: Basil Pesto Pizza Tart
Total time: 1 h 35 min
Yield: 4
Cuisine: American, North America
Ingredients: 2 cups Bread flour; 1 teaspoon quick-rising active dry yeast; 1 teaspoon salt; 0.875 cup warm water; 1 tablespoon olive oil; 2 tablespoons olive oil; 1 cup fresh mozzarella cheese (sliced); 1.333 cups canned Sweet corn (drained); 2 cups cherry tomatoes (sliced); 1 tablespoon chopped oregano; salt; freshly ground Black pepper; 2 tablespoons Pesto

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Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 35 min.

Ready in

Calories:

556

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	556 kcal	(26 %)
Protein	20.76 g	(21 %)
Fat	21.88 g	(19 %)
Carbohydrates	71.6 g	(48 %)
Sugar added	0 g	(0 %)
Roughage	2.2 g	(7 %)

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more nutritional values

Vitamin A	91.04 mg	(11,380 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.01 mg	(8 %)
Vitamin B₁	0.64 mg	(64 %)
Vitamin B₂	0.18 mg	(16 %)
Niacin	0.48 mg	(4 %)
Vitamin B₆	0.06 mg	(4 %)
Folate	11.28 μg	(4 %)
Pantothenic acid	0.07 mg	(1 %)
Biotin	2.46 μg	(5 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	12.63 mg	(13 %)
Potassium	166.51 mg	(4 %)
Calcium	249.09 mg	(25 %)
Magnesium	10.73 mg	(4 %)
Iron	5.5 mg	(37 %)
Zinc	0.18 mg	(2 %)
Saturated fatty acids	5.86 g
Cholesterol	15.19 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the base: 2 cups
Bread flour; 1 teaspoon
quick-rising active dry yeast; 1 teaspoon
salt; ⅞ cup
warm water; 1 tablespoon
olive oil

For the topping: 2 tablespoons
olive oil; 1 cup
fresh mozzarella cheese (sliced); 1.333 cups
canned Sweet corn (drained); 2 cups
cherry tomatoes (sliced); 1 tablespoon
chopped oregano; salt; freshly ground Black pepper; 2 tablespoons
Pesto

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Preparation steps

For the base: mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.

Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.

Preheat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.

Quickly knead the dough and roll out into a large round about 25 cm|10" in diameter. Place on the baking tray.

For the topping: brush half the oil over the pizza base and scatter with the cheese, leaving a 2.5cm|1" border.

Mix together the sweetcorn and oregano. Season to taste with salt and black pepper. Spoon on top of the cheese.

Arrange the sliced tomatoes on top and brush with the remaining oil. Dot the pesto over the top.

Fold in the dough border over the edge of the filling.

Bake for about 20 minutes until golden and bubbling.