Turkey & Pesto Pizza
Turkey and Pesto Pizza
Prep Time
1 hr 15 mins
Cook Time
20 mins
Total Time
1 hr 35 mins
Author: Jane Sarchet
Pizza Base
  • 500 g bread flour
  • 7 g sachet of instant yeast
  • 300 ml warm water
  • 50 ml of oil especially nice if you use the oil from a jar of sundried tomatoes
  • A good pinch of salt
Pizza Topping
  • A jar of pesto or some homemade pesto
  • Shreds of leftover roast turkey
  • Half a red onion thinly sliced
  • 4-6 sundried tomatoes or whatever veggies you fancy, torn into pieces
Pizza Base
  1. Pop the flour into a large mixing bowl, add in the yeast, warm water, oil and salt and mix thoroughly into a dough.
  2. Dust the work surface with flour and knead the dough for 5-10 minutes until it is silky and stretchy. Pop back in the bowl that has had all the doughy bits removed and has been wiped round with a little oil to stop the dough from sticking.
  3. Cover with a clean tea towel and leave to proof somewhere warm for around an hour, or until it has doubled in size.
  4. Tip out on to the work surface and knock back but punching out the air bubbles. Divide into as many pieces as you want pizza and roll out each one to the size that you want. They'll be very springy and want to keep shrinking, just keep going and you'll get there in the end!
  5. Pop each base onto a flour dusted baking sheet and top...
Pizza Topping
  1. Dollop some pesto onto each pizza base and spread round with the back of a spoon. Top with the shredded turkey, red onion rings and sundried tomatoes (or whatever mix of veggies you plump for).
  2. Add cheese if that's your thing and bake in an oven preheated to 200/180 fan/gas 6 for 15-20 minutes. Kick back, relax and enjoy :)