Makes 2 x 27cm pizzas
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For the pizza dough:

To top the pizzas:

  1. Preheat the oven to 240°C/220°C fan/gas mark 9. In a measuring jug, combine the water, sugar, oil and yeast and set aside for five minutes.
  2. In a food processor, whizz together the flour, Parmesan and salt. With the motor running, slowly pour in the water mixture and whizz for one minute until a shaggy ball forms.
  3. Transfer the dough onto a floured work surface and knead for 1-2 minutes until it comes together. Divide the dough in half.
  4. Use a rolling pin to roll the dough into two very thin rounds about 27cm in diameter.
  5. Spray two baking trays with cooking spray and transfer the dough onto the trays. Brush the outer 2cm of each pizza with a light coating of olive oil.
  6. Spread the pizzas with basil pesto and sprinkle with Mozzarella. Add a layer of tomatoes and season with black pepper and chilli flakes to taste.
  7. Bake in the top half of the oven for about 12-15 minutes until the crust and cheese are lightly golden, turning halfway. Sprinkle with fresh basil and serve immediately.

Nutrition Facts

Per Serving: 530kcals, 15g fat (7g saturated), 72.7g carbs, 5.6g sugars, 26.6g protein, 3.9g fibre, 0.837g sodium

Top Tip: Switching to wholemeal flour ups your intake of healthy whole grains.

ItalianDinnerFreezer-friendlyDinnerMeat-freeLunch & snacksKidsFamily mealsCuisinesBakingQuick and easyBudget mealsMake it HealthyVegetarian

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