
Goats Cheese, Rocket and Pesto Pizza
Simple and delicious. Pizza night just got a little more exciting.
Ingredients:
For the base
- 250g Strong White Flour
- 1 teaspoon dried mustard powder
- 50g St Helens Farm goats butter - melted
- 50g St Helen's Farm Goats Cheese - grated
- 1 tablespoon Olive Oil
- 1 tablespoon St Helens Farm natural goats milk yogurt
- 100ml St Helens Farm Goats milk
- Salt and Pepper
For the Pesto
- 70g bag rocket
- 2 garlic cloves
- 100g pine nut kernels
- 150ml Olive oil
- 50g St Helen's Farm Goats Cheese
- Juice half lemon
Topping
- 1 red onion- sliced
- 6 baby plum tomatoes (red & yellow)- sliced
- 50g St Helen's Farm Goats Cheese – sliced
- Salt and pepper, mixed herbs
Makes a 30cm (approx) pizza
Preheat oven 220C/Fan 200C/Gas Mark 7
Preparation time 45 minutes
Cooking time 15 minutes
Method:
To make the base:
Sift the flour and dried mustard powder together. Stir in the cheese, then add melted butter, oil, natural yogurt and enough milk to mix to a dough.
Roll out/shape the dough to a 30cm round, place on a lightly oiled baking sheet.
To make the pesto:
Place rocket, garlic, pine kernels and oil in blender and whizz together, add cheese and blend again for 20 seconds. Add lemon juice. If you don't have a blender, mix well with a pestle and mortar.
To make up pizza:
Spread base with pesto, layer with onion and tomatoes, scatter cheese and drizzle with oil. Season with salt, pepper and herbs, bake for 10-15 minutes.

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