Basil Pesto Pizza Tart
ready in 1 hr 35 min.
- For the base
- 2 cups Bread flour
- 1 tsp quick-rising active dry yeast
- 1 tsp salt
- ⅞ cup warm water
- 1 Tbsp olive oil
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.