For the dough
- 300g strong bread flour
- 7g instant yeast
- 1 tsp salt
- 1 tbsp Filippo Berio Olive Oil, plus extra for drizzling
- 6 tablespoons Filippo Berio Classic Pesto
- 1 tablespoon Filippo Berio Extra Virgin Olive Oil
- 1 pack of seasoned goats cheese
- 2 balls of mozzarella cheese
- 2 cloves garlic, peeled and thinly sliced
- 2 handfuls of rocket leaves
MethodTo make the base, put the flour into a large bowl with the yeast and salt. Make a well in the centre and pour in 200ml of tepid water with the olive oil. Using your hands, bring the mixture together until you have a soft wet dough. Turn the dough onto a lightly floured surface and knead for 5-10 minutes until smooth. Put into an oiled bowl, cover with a damp cloth and leave in a warm place to rise for 1½ to 2 hours until doubled in size.
Once risen, divide the dough into 2 balls and roll each out onto a lightly floured work surface until 20cm in diameter.
Heat the oven to 200C/400F/Gas Mark 6.
On both pizza bases, dab pesto onto the centre and spread toward the outer edges. Cut the goat's cheese and mozzarella and scatter across the pizza.
Sprinkle with garlic. Brush the edge of the base with a little olive oil.
Put the pizzas onto pre-heated baking trays and cook in the oven for 8-10 minutes or until golden and crisp.
Allow to cool for a few minutes so that the cheese has time to set and then cover the pizza with a few handfuls of rocket and a drizzle of Extra Virgin Olive Oil.
Serve with Filippo Berio Olives.