Pesto Pizza With Chenna And Tomatoes

Ingredients list for Pesto Pizza With Chenna And Tomatoes

• 2 medium Cherry Tomatoes
• 15-20 Whole Wheat Flour
• 7-8 Basil leaves

Method

1. Preheat oven to 220°C.
   To make pizza dough, mix refined flour, whole wheat flour, salt, castor sugar, yeast and olive oil in a bowl.
2. Add chilled water and knead into a soft dough.
   Cover and set aside for 15 minutes.
3. To make pesto, blend together basil leaves, pine nuts, garlic and salt.
   Add olive oil, little by little, and blend again. Finally add cheese and blend again till smooth.
4. To make chenna, boil milk in a deep non stick pan.
   Add vinegar and stir for 5 minutes or till all the milk curdles.
   Take the pan off heat set aside.
5. Slice tomatoes and halve cherry tomatoes.
   Knock back the dough and divide into equal portions.
6. Take each portion and dust it with refined flour.
   Pat it with your hands into a thin pizza base and place it on a baking tray.
7. Spread 2 tbsps pesto on the base evenly.
   Crumble chenna and sprinkle all over.
8. Arrange cherry tomatoes and tomato slices on top.
   Place basil leaves and drizzle olive oil on top.
9. Keep the baking tray in the preheated oven and bake till done.
   Cut into wedges, sprinkle crushed peppercorns, drizzle some olive oil and serve hot.

Nutrition Info