Red Pesto Based Pizza with Parma Ham, Chestnut Mushrooms, Peppers and Red Onion

I mentioned before I went, that one of the highlights of Glastonbury has to be the food, you are honestly spoilt for choice. When we went back in 2011 we discovered this really great stone baked pizza place, and I’m talking proper stone baked; so the dough was rolled in front of you and shoved into an open fired pizza oven, not the packet  frozen ‘stone baked’ type that most places appeared to advertise. Well, we hunted all over for this same place and it seemed to have been replaced by a Taco man, which was very difficult for me to come to terms with. Although all the food we ate was totally amazing I couldn’t help craving an amazing homemade pizza, which is why it was the first thing I made when we got back, and it was sooooooo good! I could just eat pizza for breakfast, lunch and dinner!


Serves 1-2 with some side salad

–          150g strong white bread flour

–          ¾ tsp easy blend dried yeast

–         1/2 tsp salt

–         ¾ tbsp. olive oil

–          90ml warm water

Combine the flour, yeast and salt together in a bowl and make a well in the middle

Mix the oil into the warm water and pour into the well in the middle of the bowl

Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl.

Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic

Grease a clean bowl with olive oil and put the dough into this, covering with an oiled sheet of cling film

Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size

For the sauce

–          1 x 400g tomatoes

–          1 clove of garlic

–          1 tbsp tomato puree

–          1 tbsp balsamic vinegar

–          1 tbsp Worcester sauce

–          Big pinch of sugar

–          2 tsp dried oregano

–         Salt and pepper

Gently fry the garlic in a little bit of oil until golden

Add all the other ingredients, bring to the boil and then simmer for 10 minutes.

Blend ingredients and season to taste.

(Don’t worry about all the left over sauce you have, I will be posting a recipe that uses the leftovers tomorrow, or else it will freeze and you can use it for a bolognaise or pasta bake in the future.)

To assemble the pizza

–          75ml tomato sauce

–          75ml sweet red pepper pesto (check out yesterday’s recipe)

–          280g good quality mozzarella – torn

–          2 chestnut mushrooms – finely sliced

–          4 sliced parma ham – torn

–          1/3 red pepper – finely sliced

–          1 red onion – finely sliced

–          Parmesan cheese – grated

Turn oven to 200’C

When you dough is ready, roll out so it is about 1mm thick and spread it around 14” pizza tray, the ones with holes in are best as they make the base crispy, otherwise you might want to bake the base for 3 minutes to stop it going soggy

Mix together the tomato and the pesto sauce and spread it on the base, and then layer on your toppings

Bake for 10-13 minutes until it is golden and crispy.

Top with the freshly grated parmesan and fresh black pepper and serve with a lovely crisp summer salad

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