This vegeterian recipe brings you the tasty Italian Pizza Tradition with a twist. The use of pesto instead of standard tomato sauce brings you a treat like no other.

Serves 2 to 3 
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Deep Pan Pizza Mix 500g

Life Sun Dried Tomatoes 3 sliced

Pesto Genovese 4 tbsp

Garlic 2 cloves, finely chopped

Parmesan Cheese 3 tbsp, grated

Red Pepper 1 half, sliced in strips

Yellow Pepper 1 half, sliced in strips

Onion 1, sliced in strips

Olive Oil 2 tbsp

Red Chilli Pepper 1, optional

Fry the sliced onions and peppers in a frying pan for a few minutes, until slightly soft. Prepare the dough according to packet instructions, spread the dough and lay in a dish; you can determine how thick you want your pizza by regulating how much dough you use per dish.

Mix the pesto with a little olive oil, and spread over the dough, as you would do with tomato sauce on other pizzas. Spread the onion and peppers mixture on top, sprinkle with finely chopped garlic and sun dried tomatoes. Finish the topping off by sprinkling the parmesan cheese. Crush some fresh black pepper on top of everything.

Bake in a preheated oven at 220ºC for around 15 minutes or until dough is cooked through. Once you take it out sprinkle over some olive oil. If you like it a bit spicy, add the red chilli with the peppers mixture before putting the pizza in the oven.