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Ingredients
Dough
- 200 - 250 g mozzarella, drained, cut in pieces (2 cm), to taste
-
2
tsp dried instant yeast
or 20 g fresh yeast, crumbled - 450 g strong wholemeal bread flour, plus extra for dusting
- 250 g water, warm
- 30 g extra virgin olive oil
- 1 tsp caster sugar
- 1 tsp fine sea salt
Topping and Assembly
- 20 pitted black olives, halved
- 2 roasted red peppers, preserved, thinly sliced (1 cm)
- 2 red onions, small, thinly sliced (5 mm)
-
190
g red pesto, homemade (see tip)
or 1 jar red pesto (190 g jar) - 1 jar artichoke heart, in oil (1 x 280 g jar), drained, quartered
- 2 Tbsp toasted pine nuts
- balsamic glaze, for drizzling
- Nutrition
- per 1 slice
- Calories
- 1009.1 kJ / 241.2 kcal
- Protein
- 8.6 g
- Carbohydrates
- 26.1 g
- Fat
- 11.7 g
- Saturated Fat
- 3 g
- Fibre
- 2.5 g
- Sodium
- 286 mg
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