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  • Light Meals
  • Vegetarian

Pesto Pizza with Pepper Ragout, Artichokes, Parmesan and Rocket


One medium pizza doughball
2 tbsp pesto
2 tbsp pepper ragout (see below)
2 tbsp anti pasta style artichokes in oil
Handful of wild rocket and parmesan shavings to serve

For the fresh red pepper ragout (serves 4)
3 tablespoons olive oil
4 red peppers, halved, deseed, and finely sliced
2 orange peppers, halved, deseed, and finely sliced
½ teaspoon dried chilli
1 bay leaf
1 tablespoon sugar
2 cloves garlic, diced
Juice ½ lemon


Place the frozen doughball on an oil try and covered with oiled film. Defrost the doughball in the fridge overnight so it’s thoroughly defrosted and ready to use the next day.

Heat the olive oil in a large pan and add all the red pepper ragout ingredients. Place a piece of wet, crushed greaseproof paper over the peppers and cover with a lid. Gently cook for 35-40 minutes or until the peppers are meltingly soft.

Remove the paper from the pan and increase the heat to reduce the liquid for approximately 3-4 minutes. Add the chilli and season to taste. The jam will keep in a sterilized jar in the fridge for 1-2 weeks.

Preheat oven to 220°C.

Roll out the dough to the size of medium sized dinner plate and place on a baking tray lined with parchment paper.

Spoon and spread over the pesto top with the pepper ragout and scatter over the artichokes. Bake in the oven for 10 minutes.

Finish and dress the pizza with rocket and parmesan shavings, serve at once.

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Medium sourdough pizza doughball