Rosemary, Olive and Pesto Pizza

Rosemary, Olive and Pesto Pizza

Show off your culinary skills with this luxurious antipasto pizza with Parmesan, olives and pesto.

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6 people


Combine all the ingredients in a food processor and whizz together until a dough has formed. 

Cover a baking tray with nonstick baking paper.

Preheat the oven to 220C/ 425F/ gas mark 7.

Turn dough onto a lightly floured work surface. Using a rolling pin, roll out to about 30cm/12inch diameter. 

Using a pastry brush, coat the surface of the pizza dough with oil.

Sprinkle with chopped garlic, olives, rosemary leaves and sea salt and finally sliced Parmesan cheese. 

Bake for about 10 minutes or until the cheese has melted and the crust is golden.

Cut into pieces and serve immediately.



For the Pizza Base
300g Tesco Plain Flour
1tbsp baking powder
2tbsp olive oil
2tbsp green olives
1tsp salt
120ml water
For the Toppings
3tbsp classic green pesto
2 cloves garlic, finely chopped
150g green olives, cut in ½
3tbsp fresh rosemary leaves
Sea salt
100g parmesan cheese, sliced

Other toppings as desired (anchovies, salami, sundried tomato etc.)