For the base:
350g wholewheat bread flour
1 x 10g sachet instant dry yeast
1 teaspoon castor sugar
1 teaspoon olive oil
½ teaspoon salt
1 cup/250ml lukewarm water
For the topping:
½ jar roasted red peppers
3 packets HOM dry roasted macadamia nuts – zesty salsa flavour
1 cup grated parmesan
1 tup cream cheese
Place the bread flour, salt, sugar and yeast in a bowl and mix. Then add the water and olive oil and begin to mix. Knead for 10-15mins until smooth. Remove from the bowl and place in a clean bowl that has been lightly oiled, cover with plastic and allow to rest at room temperature until doubled in size, roughly 1hr.
While the dough proves makes the pesto. Place the red peppers, 2 packets of nuts and parmesan into a blender and blitz until smooth.
Preheat the oven to 220’c.
Once the dough has doubled in size, knock back and scrape onto floured baking paper. Roll the dough out into a round pizza shape roughly 1.5cm thick.
Spread cream cheese over the base of the dough, followed by the pesto and top with more parmesan cheese.
Bake for 15-20mins until golden. Lastly sprinkle with the remaining nuts.
Recipe Credit to Claire Joy