- 250g plain flour
- Pinch of salt
- 25g Parmesan cheese, freshly grated
- 1 large egg, beaten
- 5 tbsp Filippo Berio Classico Olive Oil
- 60ml warm water
- 3 tbsp Filippo Berio classic pesto
- 250g ricotta cheese
- 3 large vine-ripened tomatoes, thinly sliced
- 2 medium courgettes
- 16-20 small black olives, pitted (roughly chop larger ones)
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- Handful basil leaves, roughly torn
- To make the pastry put the flour, salt and Parmesan cheese into a bowl. Add the egg, Filippo Berio Classico Olive Oil and 60ml (4 tbsp) warm water. Mix well until the mixture forms into a dough. You can also make this dough in a food processor. Knead lightly on a floured surface and then form into a smooth ball. Wrap in cling film and chill for 30 minutes.
- Meanwhile, remove the cores from the tomatoes and slice thinly. Slice the courgettes slightly on the diagonal, about 5mm thick. Heat the oven to 200ºC/400ºF/Gas Mark 6. Roll out the dough into a 30cm circle, transfer to a greased baking sheet.
- Lightly brush the edge with water then turn the edges over to make a rim of 2cm width. Press down and go around the edge to crimp the pastry with your fingers. Spread the Filippo Berio Classic Pesto over the pastry. Beat the ricotta until smooth then drop small spoonfuls all over the Filippo Berio Classic Pesto. Scatter over the olives. Arrange the tomatoes and courgettes, alternatively overlapping starting around the outside edge. Season with salt and pepper then drizzle with the Filippo Berio Extra Virgin Olive Oil.
- Bake in the oven for 25 minutes. Reduce the oven temperature to 160ºC/325ºF/Gas Mark 3 and bake a further 20 minutes. Serve warm or cold. Just before serving, brush with a little extra Filippo Berio Extra Virgin Olive Oil and scatter with shredded or torn basil leaves.