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 tsp quick-rising active dry yeast; 1 tsp salt; 0.875 cup warm water; 1 Tbsp olive oil; 2 Tbsps olive oil; 1 cup fresh Mozzarella (sliced); 1.333 cups canned Sweet corn (drained); 2 cups cherry tomatoes (sliced); 1 Tbsp chopped oregano; salt; freshly ground Black pepper; 2 Tbsps Pesto

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Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 35 min.

Ready in

Ingredients

for

servings

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 topping: 2 Tbsps olive oil; 1 cup fresh Mozzarella (sliced); 1.333 cups canned Sweet corn (drained); 2 cups cherry tomatoes (sliced); 1 Tbsp chopped oregano; salt; freshly ground Black pepper; 2 Tbsps Pesto

How healthy are the main ingredients?

tomato Mozzarella olive oil olive oil oregano salt

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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.