Rocket and Basil Pesto Pizza

The pizza just screams warmer weather and fresh green ingredients. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.


1 clove garlic, peeled
1 large bunch basil, leaves picked and roughly chopped
50g Rocket
50g freshly grated parmesan
20g Pine nuts, lightly toasted
Extra virgin olive oil
Salt and pepper


Firstly, create your paneer/tofu topping, by gently frying the garam masala in a dash of oil for 20 seconds to release the spices, then add the paneer/tofu to the pan, stirring until the spice has coated all sides, and cook on medium heat for 8-10 mins until cooked through. Stir in the yoghurt and the spinach and mix well, then turn off the heat and cover.

Make your flatbread by cutting your dough ball into four equal pieces, using a little flour if you need to, then flattening to create a rough teardrop shape, then sprinkle with the nigella seeds and lightly push them into the dough so they stick. Heat a flat bottomed frying pan until scorching hot, then drop the dough into it (you may need to do this in batches) and turn every 10-20 seconds until it has formed bubbles and charred slightly. Keep it warm by covering in tin foil if you’re cooking in batches.

Move the flatbreads to a serving plate, then spoon over the paneer/tofu mixture, then add dots of mango chutney and a sprinkle of almonds. You can also add extra flavours at this point, like some fresh coriander, a sprinkle of chilli flakes or some pomegranate seeds for extra colour. Serve and enjoy!