Pesto Pizza Sandwich
by Tarla Dalal
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Added to 220 cookbooks
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This fun sandwich uses italian bread (a herb flavoured bread) topped with a zesty salad bound with a pesto flavoured mayonnaise dressing. If you are making pesto by hand, it is best to use a mortar and pestle. But you can make larger quantities in a blender and refrigerate it for upto a week. Chill all the ingredients for the salad and combine them with the dressing just before serving. You can choose your own vegetable combination for the salad.
- Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
- Add the olive oil and knead again.
- Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
- Roll out each portion of the dough into an oval that is approx. 6 mm. (1/4") thick and about 150 mm. (6") long. Prick with a fork at regular intervals.
- Place the oval pizza bases on a greased baking tray.
- Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or until the base is evenly browned. Allow it to cool.
- Just before serving, toss the greens and vegetables in the dressing mixture.
- Put this salad on top of the pizza bases. Sprinkle on top with parmesan cheese.
- Cut into wedges and serve immediately.
- Refrigerate all the ingredients for the topping and mix the pesto and mayonnaise just before serving.
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