“What? Green pizza?” I can hear you say. Yes, green pizza. It’s delicious. So there!
The green in my pizza actually comes from some superb rocket pesto I made in my Thermomix while on holiday in Dorset. Yes, I take my Thermomix with me when we go on vacation. We take the dogs to lovely little holiday cottages around the country and since you never know what’s going to be in the kitchen until you get there, I pack my Best Friend in the Kitchen into its travel bag and take it to my holiday kitchen. That way we’re sure to be able to cook what we want, even when we’re away from home.
Thermomix takes up so little room it’s perfect not only for holiday cottages but also for boats, caravans/trailers, mobile homes/park homes, camper vans/motor homes, and even when you’re camping – if you have access to electricity at the campsite, of course! Its footprint is just over one square foot, so you can stash it in the smallest of spaces and cook with style, wherever you are.
So there I was in the kitchen of a cosy stone cottage on the outskirts of Beaminster, Dorset, with my Thermomix on the counter and some fresh rocket from my garden in the fridge. Following the pesto recipe in “Fast and Easy Cooking” I substituted my home-grown rocket for the usual basil and whipped up some rocket pesto in under a minute in my trusty Thermomix!
Now we’re back home in Surrey and I had some rocket pesto left (it keeps for a few weeks in the fridge in a sterilised jar and covered with olive oil – if you can resist eating it in one go) and needed to come up with a quick and tasty lunch. I had frozen some pizza dough from my last batch of my Jamie Oliver-inspired pizza dough recipe and my lovely green rocket pesto, so hey pesto – I mean presto – why not have green pesto pizza?
Dress it any way you want. Today I used rocket pesto, parmesan, fresh chestnut mushrooms, sliced scallion/spring onion, and fresh mozzarella. Ah yes, and a few leftover slices of Spanish chorizo sausage. Rather nice combination for a rather lovely lunch!
Thermomix 1-Minute Pesto
80 g basil leaves (or rocket leaves)
50 g Parmesan cheese, in 2 pieces
30 g Pecorino cheese
30 g pine nuts
1 clove garlic, peeled (or more to taste)
150 g extra virgin olive oil
salt to taste (I also added several turns of the pepper mill)
- Wash the basil (or rocket) leaves and dry them well, taking care not to bruise them. Put all the ingredients except the oil and salt in the TM bowl and mix 20 seconds/Speed 7.
- Scrape down the sides of the bowl with the spatula. Add the oil and salt (and pepper if desired) and mix 20 seconds/Speed 7.
There you have it: fresh pesto in under one minute!
Bon appétit !