Pizza Pronto with Red Pesto


In English there are so many sayings to hurry things up: we need it in a heartbeat, in two shakes of a dog’s tail, like yesterday, in the twinkling of an eye, in a trice, in less than no time. To express our *need for speed* we have even borrowed from the Spanish: We need it pronto. So here’s a scrumptious pizza idea that will be ready before you can say Grolsch!

You will need
1 store bought pizza base, or crispy flatbread, baked off
2 tbsp Pesto Princess Red Pesto
1 large courgette, thinly sliced on a mandolin, or grater
1 portion buffalo mozzarella or fior di latte, drained and shredded
½ cup preserved artichoke hearts, roughly chopped
5 slices Parma ham
Handful wild rocket leaves, rinsed
Parmesan shavings
Salt and black pepper

How to
While the pizza base crisps up in the oven, grill the courgette slices then the artichoke hearts in a griddle pan until they take on some colour. Spread the ready prepared pizza base with red pesto and position your toppings. Finish the pizza by sprinkling with shaved parmesan, fresh rocket and some seasoning. Enjoy with a beer or two.

Makes one medium-sized pizza.

Michael Olivier’s Choice

Grolsh Premium Pilsner, first brewed in 1615 in Holland.

It looks like: Grolsch pours a golden amber with a good white head.
It smells like: Fynbos herbs and hops, vegetal notes and toast.
It tastes like: The bitter hops and the ‘sweetness’ of the finish are supported by a malted flavour that gives it weight.

Styling, photography & recipe – Sam Linsell
Art direction & design – Roxanne Spears of Good Design


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