Pesto Pizza Sandwich
by Tarla Dalal

This fun sandwich uses italian bread (a herb flavoured bread) topped with a zesty salad bound with a pesto flavoured mayonnaise dressing. If you are making pesto by hand, it is best to use a mortar and pestle. But you can make larger quantities in a blender and refrigerate it for upto a week. Chill all the ingredients for the salad and combine them with the dressing just before serving. You can choose your own vegetable combination for the salad.

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Pesto Pizza Sandwich recipe - How to make Pesto Pizza Sandwich

For The Herb Pizza Base
1 cup whole wheat flour (gehun ka atta)
1 tsp (5 grams) crumbled fresh yeast
1/2 tsp sugar
2 tbsp onions , finely chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tbsp olive oil
1/2 tsp salt
oil for greasing

To Be Mixed Into A Topping
1 cup iceberg lettuce , torn into pieces
1/2 cup blanched and cubed baby corn
1 tbsp boiled sweet corn kernels (makai ke dane)
2 to 3 cherry tomatoes (optional)
2 tbsp mozzarella cheese , cubed
1 tbsp sun-dried tomatoes , soaked and finely chopped
2 tbsp finely chopped celery

To Be Mixed Into A Dressing
1 tbsp pesto
2 tbsp eggless mayonnaise
salt and to taste

For Serving
grated parmesan cheese

Method
For the herb pizza base

Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
Add the olive oil and knead again.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
Roll out each portion of the dough into an oval that is approx. 6 mm. (1/4") thick and about 150 mm. (6") long. Prick with a fork at regular intervals.
Place the oval pizza bases on a greased baking tray.
Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or until the base is evenly browned. Allow it to cool.

How to proceed