Goats Cheese, Rocket and Pesto Pizza

Simple and delicious. Pizza night just got a little more exciting.


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


  • 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


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.

Grab a slice…quick!