1 tbsp Lomondo Extra Virgin Olive Oil
200g unsweetened natural yoghurt
200g self-raising flour
¼ cup Lomondo Extra Virgin Olive Oil
½ bunch basil
¼ cup pinenuts, toasted
1 clove garlic
½ cup grated Parmesan cheese
2 tsp Lomondo Balsamic
LOMONDO OLIVE OIL PESTO PIZZA
Preheat oven to 200ºC. Line a pizza tray with baking paper, draw a circle to mark out the size of the tray and use this sheet of baking paper when you roll out the dough.
Make the dough by combining Lomondo Extra Virgin Olive Oil with yoghurt and flour, this can be done in the Thermomix. Transfer to a floured board and knead in enough flour to make a smooth dough. Place the dough on the marked sheet of baking paper and roll out to the marked-out size then transfer to the pizza tray.
Make the pesto by blending all ingredients until smooth, this can be done in a food processor or Thermomix. Spread a few tablespoons of pesto over the pizza base and bake for 20 minutes or until golden. Arrange extra pesto and toppings as desired.
Topping suggestions: capsicum strips, sundried tomatoes, artichoke hearts