It’s the 21st birthday of Pesto Princess this month!
To each of you reading this Royal Recipe I want you to know just how grateful I am, and how appreciative each team member is, for your off-the-charts support over 21 years. It’s the reason Pesto Princess has thrived and survived as a business.
It’s all thanks to YOU.
In 1998 I started making pesto in my cosy Cape Town kitchen, as an innocent bid to earn a little extra moolah to fund my singing career. That career never really took off since I discovered something that I loved as much, perhaps even more than music: food, glorious food!
We’re now a team of 70, with nine pesto sauces, three hummus flavours, three spice pastes and six plant-based soups in the Royal Family. Would you believe that’s 21 products in 21 years? Neat.
In celebration, you’ll find our signature product, Pesto Princess Basil Pesto, wearing her beautiful gold ‘tiara’ for a limited time only. Snap up a jar while you can!
Raising a glass to you, and to 21 years of the iconic little jar that’s come so far: Pesto Princess Basil Pesto!
For the pizza dough
300 g plain flour (doppio zero or type 00 flour works best)
1 tsp active dry yeast
200 ml water, lukewarm
1 tsp salt
½ tsp olive oil
For the toppings
1 jar Pesto Princess Basil Pesto
100 g fresh mozzarella, cut into slices
1 large baby marrow, peeled into strips
40 g wild rocket or baby spinach
1 cup sugar snap peas, cut in half
1. Start with the dough. Combine the flour, yeast and water in a large bowl, then add the salt and olive oil. Stir with a wooden spoon. When it starts to come together, knead the dough with your hands then turn onto a lightly floured surface. Knead for about five minutes or until smooth.
2. Divide the dough in half and shape it into two balls. Drizzle a large baking tray with olive oil then place the balls of dough onto the tray and cover with a clean, damp kitchen towel. Leave to proof for about 40 minutes at room temperature or until doubled in size.
3. Preheat the oven to 260°C. When your dough is ready, remove from the baking tray and dust it and a surface with flour.
4. Shape the dough into an even oval shape, leaving a thicker edge. Transfer to a baking sheet or pizza pan, well oiled, lined with parchment paper.
5. Spread with ½ jar Pesto Princess Basil Pesto, mozzarella and baby marrow strips. For a crispy crust, brush a little olive oil around the edge of the dough. Bake for about ± 8 minutes.
6. While the pizza is cooking, toss the rocket and peas in olive oil. When the pizza is out of the oven, top with the leaves, more Pesto Princess Basil Pesto, the avocado slices if using, and serve!
Makes two pizzas.
Photography, Recipes and Styling by Michelle Parkin.
Michael Olivier’s Choice
Mad Giant Lager
Looks like Beautifully packaged, like you want to grab a bottle.
Smells like Fresh baked shortbread, butterscotch.
It tastes like Full round, delicious fynbos floral notes and spicy hops.