Pesto Pizza Sandwich


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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.

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Preparation Time: 
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Makes 2 servings
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Ingredients


For The Herb Pizza Base
1 cup whole wheat flour (gehun ka atta)
1 tsp (5 grams) crumbled fresh yeast
1/2 tsp sugar
2 tbsp onions , finely chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tbsp olive oil
1/2 tsp salt
oil for greasing

To Be Mixed Into A Topping
1 cup iceberg lettuce , torn into pieces
1/2 cup blanched and cubed baby corn
1 tbsp boiled sweet corn kernels (makai ke dane)
2 to 3 cherry tomatoes (optional)
2 tbsp mozzarella cheese , cubed
1 tbsp sun-dried tomatoes , soaked and finely chopped
2 tbsp finely chopped celery

To Be Mixed Into A Dressing
1 tbsp pesto
2 tbsp eggless mayonnaise
salt and to taste

For Serving
grated parmesan cheese

Method
For the herb pizza base

  1. 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).
  2. Add the olive oil and knead again.
  3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
  4. Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
  5. 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.
  6. Place the oval pizza bases on a greased baking tray.
  7. 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.

How to proceed

  1. Just before serving, toss the greens and vegetables in the dressing mixture.
  2. Put this salad on top of the pizza bases. Sprinkle on top with parmesan cheese.
  3. Cut into wedges and serve immediately.

Tips
  1. Refrigerate all the ingredients for the topping and mix the pesto and mayonnaise just before serving.
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 on 16 Mar 13 10:48 PM


The proportion of the pesto and mayonnaise in the dressing mixed with the crunchy topping is just perfect...neither pungent nor creamy.It tastes great on the herbed pizza base.