Impress your friends with this refreshing and original all year round dessert. Prepare in advance for a brunch or a cocktail party.

Ingredients – Serves 4

• 1 pizza dough
• 4 tomatoes
• 100g rocket leaves
• 100g parmesan cheese (50g shavings and 50g grated)
• 1 handful of black olives
• 50g pine nuts
• 4 tablespoon olive oil
• Salt and ground pepper
• 6 tablespoon Darégal frozen Basil
• 3 tablespoon Darégal frozen Garlic
• 2 sprays of Darégal Chilli oil

Preparation time: 20 min – Cooking time: 20 min

1. Preheat the oven to 210°C (th. 7).
2. In the mixer, add the garlic, the pine nuts, grated parmesan and the basil. A pinch of salt and some ground pepper.
3. Add the olive oil while the blender is on for 2 minutes.
4. Wash and slice the tomatoes. Pat dry on kitchen roll.
5. Roll the dough out onto an oven grid covered with baking paper.
6. Spread the pesto sauce all over the dough and add the tomatoes, olives and some ground pepper.
7. Cook in the oven for 20 minutes.
8. Transfer the pizza onto a cutting board, decorate with the rocket leaves and the parmesan shavings, add 2 sprays of chilli oil. It is ready!

Enjoy!

Tip

So the dough doesn’t get too moist, I add a layer of unbeaten egg white before spreading the pesto out.

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