This week seems to have passed by in a blur. A hectic, manic tornado of work, children and very little time for myself.
I’m planning to take a much-needed few days off next week, and so chaos has ensued this week. Tying up loose ends, running round like a headless chicken, not quite ever knowing where my own head is at!
Anyway, I don’t know about you but, right now, every time I reach the end of the week, I seem to hit a brick wall.
Perhaps it’s because I am so busy, but by the time Friday strikes, I just want to fill my face with carbs!
Pasta, pizza…Friday night food, as I like to say!
While I am all for enjoying treats and so-called “unhealthy” food in moderation (after all, life is for living!!), I do like to make my own versions of these foods. I find that they taste far more delicious, and I do love knowing what ingredients go into my own food!
This Green Goddess Pizza With Grilled Peaches is my favourite alternative to a pizza takeaway right now.
I love pesto – it’s one of my favourite foods – and it makes a fantastic alternative to homemade tomato sauces for a lighter, fresher and more summery pizza topping.
While the grilled peaches may sound a strange addition to pizza, please trust me on this! Pared with the creaminess of mozzarella and the pesto, they work wonderfully, and bring a touch of delicious sweetness.
Of course, if it remains too weird for you to try, you can easily omit them and leave them out! I loved topping mine with juicy cherry tomato halves, too.
I have also included a lazy option for this pizza base, and one for those of you who don’t mind a little bit of extra work (after all, kneading the dough is a great stress reliever)!
Whichever way you serve it, please enjoy this delicious pizza, one of my favourites by far!
Green Goddess Pesto Pizza With Grilled Peaches
- Makes 2 pizzas
- For the base –
- Either Sweet Pea Pantry Pizza Base OR to make your own base:
- 2 cups strong wholemeal bread flour (I like Sainsbury’s mixed seed bread flour)
- 1 cup warm (not boiling) water
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil
- For the pesto –
- 1 cup fresh basil leaves
- Two large handfuls cashews
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Juice 1/2 lemon
- 2-3 tbsp Nutritional Yeast (or use slightly more Parmesan)
- Salt and pepper, to taste
- To top –
- Grilled vegetables (I used asparagus, but you could also use tenderstem broccoli – use what’s in season!)
- Handfuls rocket
- Sweetcorn and peas (I liked to grill my corn first for more flavour)
- Fresh basil leaves
- Fresh mozarella slices or vegan mozarella slices
- 6 grilled peach slices or cherry tomatoes
- Start by making your base. Stir together the yeast and water, then set aside for ten minutes, or until frothy. Place the flour into a bowl, then stir in the salt. Make a well in the centre of the flour, then pour in the water and olive oil. Stir with a spoon until well combined, then tip onto a lightly floured surface and knead for 7-10 minutes, or until the dough is smooth. Lightly oil a clean bowl, then place the dough inside. Cover with a towel or teacloth, then set aside somewhere warm until the dough doubles in size (around one hour). Alternatively, make your life easy by using the amazing Sweet Pea Pantry ready mix base!!
- In the meantime, make your pesto by chucking the ingredients into a blender and blitzing until you reach your desired consistency. Season to taste, then set aside.
- Preheat your oven to 240C. Next, give your dough a quick knead, then roll it out into two circles. Make your dough thin (around 1/2 cm) so that it cooks through properly!
- Spread each base with pesto, then scatter over your chosen toppings (leaving the rocket and basil to top the pizza when it is cooked), then place on pizza stones and place in the oven to bake for 7-10 minutes, or until the pizzas are crisp.
- Add the rocket and basil, then serve and enjoy!