Grilled Vegetable and Pesto Pizza
|Basic pizza dough||1 Cup (16 tbs)|
|Red onion||1 , cut into wedges|
|Courgettes||2 , thinly sliced|
|Aubergine||1 Small, thinly sliced|
|Red pepper||1 , quartered, deseeded and sliced|
|Extra virgin olive oil||4 Tablespoon|
|Buffalo mozzarella cheese||5 Ounce, diced (150 Gram)|
1. Make the pizza dough.
2. Meanwhile, put the vegetables in a large bowl and add the oil and some salt and pepper. Heat a ridged grill pan and griddle the vegetables for 6-8 minutes, depending on their size, until evenly charred. Set aside to cool.
3. Make the pesto. Grind the basil leaves, garlic, pine nuts and sea salt with a pestle and mortar or in a food processor to form a fairly smooth paste. Slowly add the oil until you reach the required consistency (it should be soft but not runny). Add the cheese and pepper to taste.
4. Turn out the dough on to a lightly floured surface and roll it out to a thin rectangle. Press it into a lightly oiled 23 x 33 cm (9 x 13 inch) Swiss roll tin. Spread 4 tablespoons of the pesto over the dough and scatter over the vegetables and mozzarella. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes until the base is crisp and the mozzarella has melted.