Oat and Basil Pizza

• 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.