Pizzette with truffle & artichoke pesto

The deliciously indulgent ingredients make these extra special – ideal for making the most of the weekend.

Ingreadient

• 440g Northern Dough Co Original Pizza Dough
• 1 clove/s garlic, bashed
• 2 tbsp olive oil
• plain flour, for rolling
• 4 tbsp Belazu Truffle & Artichoke Pesto
• 290g pack No.1 Mozzarella di Bufala Campana DOP, drained and torn
• ½ x 80g Unearthed Speck Alto Adige PGI
• Small handful wild rocket leaves
• 20g Parmigiano Reggiano, shaved

Step by step

1. Defrost the dough balls at room temperature according to pack instructions, then let them rise until soft and pillowy and filling the wrappers. Meanwhile, put the garlic and olive oil in a small bowl and set aside to infuse.
2. Preheat the oven to 240ºC, gas mark 9. Remove the dough balls from their bags onto a lightly floured surface. Cut each in ½ to make 4 pieces. Flatten, then stretch gently with your hands to make 4 small round or oval pizzette.
3. Line a large baking tray with baking parchment. Transfer the dough to the tray and brush lightly with the garlic-infused oil. Bake for 6 minutes, then spread each pizzetta with 1 tbsp of the truffle pesto and dot with pieces of mozzarella. Bake for 6-8 minutes more, until golden with a crisp base. Drape the speck over the top, then scatter with the rocket, parmesan and a drizzle of any remaining garlic oil.