1 kg store-bought pizza dough
plain flour, for dusting
extra virgin olive oil, for drizzling
80g baby rocket leaves
2 tomatoes, sliced
1 Riverview Farms Roast Pork, sliced
200g stracciatella
½ cup basil pesto
50g pistachios, chopped, plus extra for serving
- 1
Preheat oven to 250°C.
- 2
Divide pizza dough into 250g portions and press or roll out on a lightly floured surface to a rough 20cm diameter circle. Drizzle with olive oil and fold in half to make a crescent shape. Press down in the centre of the crescent, leaving a 2cm gap around the edge. Drizzle oil over the top and rub all over to coat.
- 3
Transfer to a tray and bake for 8-10 minutes until risen, golden and crunchy. Cool for 10 minutes.
- 4
Open up the pizza dough like a book. Fill with rocket, tomato, roast pork, stracciatella and some pesto. Season with salt and pepper, sprinkle with pistachios and serve.
