Tray Baked Pizzas with Green Olive and Chilli Pesto


Tray Baked Winter Pizzas with Green Olive and Chilli Pesto | MiNDFOOD

Tray Baked Pizzas with Green Olive & Chilli Pesto. Simple yet delicious, this recipe makes use of seasonal produce to create a new family favourite.

Tray Baked Pizzas with Green Olive and Chilli Pesto

Pizza Dough

1 sachet (7g) dried yeast

1 tsp caster sugar

1 cup (150g) fine Italian “00” flour or pizza flour

¾ cup (115g) plain wholemeal flour

⅓ cup (60g) fine semolina

2 tbsp extra olive oil

⅓ cup coarse polenta (cornmeal)

1 tbsp olive oil

1 large red onion, sliced

250g baby brussels sprouts, halved or quartered

1 garlic clove, crushed

2 cups shredded kale

1 tbsp red wine vinegar

⅓ cup créme fraîche

200g buffalo mozzarella, drained and torn

75g thinly sliced

prosciutto, torn

Green Olive & Chilli Pesto (makes 1½ cups)

2 cups basil leaves, plus extra for garnish

2 medium green chillies, deseeded, chopped

1 garlic clove, crushed

⅓ cup pitted Sicilian olives

⅓ cup pine nuts

⅓ cup finely grated parmesan cheese

½ cup extra virgin olive oil


To make pizza dough, combine 3/4 cup warm water, yeast and sugar in a small jug. Cover and set aside for 5 minutes or until foamy. Combine flours, semolina and 1 teaspoon sea salt.

Add yeast mixture and oil. Stir with a flat-bladed knife until mixture combines. Form into a ball with your hands. Knead for 5 minutes on a lightly floured bench or until dough is smooth and elastic. Grease 2 large rectangular (26cm x 38cm) baking trays with oil. Divide dough into 2 portions. Place on an oiled tray. Cover with a tea towel. Allow to rise in a warm place for 1 hour.

To make green olive and chilli pesto, place all ingredients except oil in a food processor. Process until coarsely chopped. Add oil, in a steady stream with motor running, to form a paste. Season with salt and pepper.

Preheat oven to 220˚C (fan-forced). Scatter trays lightly with coarse polenta. Flour a clean surface. Roll out each portion of dough to fit trays. Place dough on trays and push into edges.

Heat oil in a large non-stick frying pan over a high heat. Add onion. Cook, stirring, for 3 minutes. Add sprouts and garlic. Cook, stirring, for 3 minutes, or until golden. Stir in kale. Cook, stirring, for 1 minute or until just wilted. Add vinegar. Remove from heat. Season with salt and pepper.

Spread pizza bases with 1/2 cup pesto (1/4 cup on each), allowing a 1cm border. Spoon créme fraîche over bases. Scatter with sprouts mixture and mozzarella. Cook for 18 to 20 minutes or until golden and base is crisp.

Scatter with prosciutto. Spoon over extra pesto and garnish with extra basil leaves. Serve immediately.

Smart Tip:

To save time, bought thin pizza bases and commercial pesto can be used. Spoon pesto into a container, drizzle with oil and seal. Refrigerate for up to 1 week.


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