Double Rocket Pizza!
April 18, 2013
Rocket Pesto happens to be up there with my favourites, made fairly classically with a couple of large handfuls of fresh peppery Rocket, lightly toasted Pine Kernels, Parmesan, Garlic, Olive Oil, plenty of Black Pepper and a handsome squeeze or two of Lemon Juice. Wonderful on pasta, but even more sublime smothered on a homemade pizza base then topped with fine slices of Courgette and crumbled Feta, baked and finished off with a scattering of fresh rocket and a drizzle of good olive oil. Oh joy. And just what I need to set things right at the end of yet another topsy-turvy day, of which seem to be happening way too frequently these days! But more on that in a later blog….
You could obviously use any variation of homemade or shop bought pesto for this pizza, you don’t have to stick with the rocket. But as per all my other homemade pesto blogs, if you’ve never made your own pesto then I urge you to try. It’s ridiculously quick and easy. And you’ll never ever buy another jar again.
Presuming that Rocket is considered a herb (?) I’m most delighted to be entering my Rocket Pizza to Karen of Lavender and Lovage’s Herbs on Saturday event. And as my pizza’s a made from scratch munch to Javelin Warrrior’s Made with Love Mondays challenge.
Double Rocket Pizza with Courgette & Feta
Great for Pizza Nights, Girly Nights In, Bigger Kids and Grown Ups, Family Suppers, Week-end Slowies, Vegetarians, Pesto Fiends
For the Rocket Pesto (Enough for 2 pizzas or 4 servings with pasta):
80g of Rocket, washed and dried
a clove of Garlic, finely chopped
40g of Pine Kernels, lightly toasted for a few minutes in a dry frying pan
40g of Parmesan, finely grated
80ml of Olive Oil
a generous squeeze or two of Lemon Juice
Salt & Pepper
For the Pizza (Enough for 2):
One quantity of Pizza Dough, I use Jamie’s recipe
2 tablespoons of Pesto, Homemade Rocket or any other homemade or shop bought
a small Courgette, sliced across to the approx. thickness of a pound coin (or euro)
100g of Feta Cheese
Salt and Pepper
A squeeze of fresh Lemon Juice
a handful of Rocket Leaves and good quality Olive Oil to serve
Special Equipment: a pizza stone, pizza baking sheet or an ordinary baking tray/sheet
For the pesto place all the ingredients bar the salt, pepper and lemon juice in a food processor and pulse a few times. If you don’t have a processor use a deep sided bowl and a stick blender or a pestle and mortar. I prefer a fairly coarse texture so you might not want to go too crazy with the blitzing. Once you have your desired texture, taste and season with salt, pepper and lemon juice to suit.
Pre-heat your oven to the hottest it will go and pop your pizza stone or baking tray in to warm up for a few minutes.
Roll out the pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on the hot pizza stone or baking tray.
Evenly smother over the pesto, followed by the courgette slices then crumble on the feta. Season with a little salt and plenty of black pepper plus a generous squeeze of lemon juice.
Place in your extremely hot oven and cook until crisp and golden. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the oven at it’s hottest around 10.
When the dough’s golden and crispy on the underside and the courgettes cooked remove from the oven and scatter over another handful of rocket leaves and drizzle with a little good olive oil.
Slice. Eat. Enjoy. You could always go Treble Rocket and serve with a Rocket & Parmesan Salad on the side.
And here’s some of my other pizza faves: