Goats Cheese Feta, Chorizo, Sundried Olive & Avocado Pizza, on a Pesto-infused Base

BakerBox Recipe

INGREDIENTS

6 SERVINGS
  • DOUGH
  • 0.4 ls Warm Water
  • 4.9 ml Sugar
  • 2 8g Packets instant dry yeast
  • 0.8 ls Flour
  • 4.9 ml Salt
  • 14.8 ml Pesto
  • 29.6 mls Tomato Paste
  • TOPPINGS
  • Chorizo
  • Sundried Olives
  • Cheddar Cheese
  • Mozzarella Cheese
  • To serve: fresh avacado
  • To serve: Balsamic Glaze
12 SERVINGS
  • DOUGH
  • 0.7 ls Warm Water
  • 9.9 mls Sugar
  • 4 8g Packets instant dry yeast
  • 1.7 ls Flour
  • 9.9 mls Salt
  • 29.6 mls Pesto
  • 59.1 mls Tomato Paste
  • TOPPINGS
  • Chorizo
  • Sundried Olives
  • Cheddar Cheese
  • Mozzarella Cheese
  • To serve: fresh avacado
  • To serve: Balsamic Glaze

TOOLS

  • Megamaster BakerBox

INSTRUCTIONS

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Prep time 20MIN
Cooking time 10MIN
Total time 30MIN
  • 1

    Preheat the BakerBox over the braai.

  • 2

    To make the dough: Mix all the ingredients together until smooth. Set aside and allow to rise for 10 minutes.

  • 3

    Roll out dough and place in the pizza pan.

  • 4

    Spread with tomato paste.

  • 5

    Arrange other ingredients.

  • 6

    Bake in the BakerBox for 10 minutes until dough is golden brown.

  • 7

    Serve with fresh avocado and balsamic glaze.