Goats Cheese and Pesto Pizza



• 2 cups white spelt flour
• Cup olive oil
• Cup clean water
• Sea salt, really good pinch
• Olive Oil, extra


 • 1-cup roasted macadamias or almonds or pine nuts
• Either combo of 1 bunch basil or coriander
• Or a combo of 2 tbls Parmesan
• 1/2 cup (‘ish) Olive oil
• 1 clove garlic
• Sea salt
• 1/2 cup Goat’s cheese and/or bocconcini
• 1 ripe Fresh tomato
• 1/2 cup basil leaves


Pizza base method

Step 1
Place the flour in a bowl and make a well in the centre.
Mix the olive oil, water and sea salt together then slowly pour these wet ingredients into the
dry using a folk. Don’t over-mix. If the dough seems too sticky, then add a little more flour.

Step 2
Make mixture into a ball, then shape into a long log, this will make it easier to roll.
Fit the dough onto your tray using a rolling pin.

Topping method (pesto)

Step 1
Roast the nuts in the oven until brown. Be careful – they burn easily!

Step 2
Chop the herbs and put in a mortar and pestle or blender with the nuts, cheese, garlic, and
salt and start pounding or blitzing.
Add the oil slowly until you have a nice, wet paste.

To assemble

Step 1
Spread the pesto generously over the base, then ‘dot’ the goats’ cheese and bocconcini around the pizza.

Step 2
Top with a few slices of fresh tomato and basil leaves.

Step 3
Drizzle with a little olive oil and bake at 180’c for 15 mins.
Serve with cracked pepper and a big green salad.


Download Pizza Recipes V1