Afghan bread pizza

As seen on Fresh TV Serving Size: 4

INGREDIENTS

1 Afghan bread

Macadamia pesto
1 cup macadamia nuts
1 fresh red chilli, seeded, chopped
½ cup basil leaves
¾ cup grated parmesan
¼ teaspoon salt
1/3 cup olive oil
freshly ground pepper

Deli ingredients
200g total of 3 or 4 of the following: 
sun-dried tomatoes; char-grilled eggplant, cut into strips; 
char-grilled zucchini; marinated artichoke quarters; 
black olives; thinly sliced prosciutto or gypsy ham
provolone cheese, sliced thickly

Creamy style dressing
1 egg yolk
1 teaspoon dijon mustard
1 teaspoon lemon juice
100ml olive oil

Salad
1 avocado, diced
1 bunch rocket, chopped coarsely

METHOD

Pre-heat oven to 220°C/200°C fan-forced.

Add pesto ingredients to a food processor bowl and blend until well combined.

Spread pesto over bread and place bread on a large baking tray. Top with deli ingredients as desired and finally top with provolone. Cook in pre-heated oven 10-15 minutes or until pizza is browned and cheese has melted.

Meanwhile, make creamy dressing in a bowl. Add egg yolk, mustard and lemon, whisking well. Add oil 1 tablespoon at a time, whisking in well between each addition.

Remove pizza from the oven and top with avocado and rocket. Drizzle with dressing and cut into slices.