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Ingredients

For the pizza base:

250g Mornflake Organic Superfast Oats
200ml water
30ml olive oil
10g dried yeast
5g salt

For the pesto:

120ml extra virgin olive oil
120g pine nuts
2 bunches of fresh basil leaves
2 pinches of salt
1 garlic clove

For the toppings:

10 small sweet tomatoes
4 basil leaves
1 small red onion

Method

  • Blend the oats until they form flour, place in a large mixing bowl, add the yeast and salt – make a small well in the centre of the oat flour and pour in the oil and water.
  • Initially the dough is sticky but when worked by hand for 5 to 10 minutes it forms a smooth dough ball. Tip onto a floured surface (use gluten free flour or more oat flour) then using your hands knead for 5 to 10 minutes until the dough is smooth.
  • Roll into a ball and place in a lightly oiled bowl. Cover the bowl with cling film and place in a warm area for at least 1 and a half hours to rise.
  • Add all the pesto ingredients into a food processor and blitz – until you have a coarse pesto. Spoon into a bowl or jar.
  • When the dough has risen, preheat the oven to 220°C.
  • Very finely slice the red onion, chop the tomatoes, tear the basil leaves and mix together in a small bowl. Set to one side.
  • Lightly flour a sheet of baking paper that will fit onto your pizza or oven tray.
  • Place half the risen dough onto the baking paper, round and then roll out using a rolling pin until 0.5cm thick. Move pizza base and paper onto the baking/pizza tray.
  • Very lightly spread the pizza base with a dessertspoonful of the pesto mix and place in the top of the oven to bake for 5 minutes. Remove from the oven and spread a further 2 dessertspoons of pesto over the pizza. Return to the oven and cook for a further 9 minutes.
  • Remove the pizza from the oven and scatter over fresh basil leaves and the tomato salad. Slice and serve.

Note:
Any left over pesto will keep in an airtight jar in the fridge for up to 1 week.




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