This is a pesto, cabbage, gruyere and pancetta pizza. I made this pizza for the first time two weeks before christmas, and I have made it 4 times already since then. The cabbage get a wonderful sweet taste that blends so well with the pesto, pancetta and gruyere. It really is amazing, please give it a try. I really want to hear what you guys think.
Makes one large pizza 

1/2 cup warm water 
1 teaspoon honey 
1/2 package active dry yeast 
1 1/2 cups plain flour 
1/2 teaspoon 
salt 
4 tablespoons olive oil

1. Pour warm water in a bowl, add honey and yeast. 2Stir until yeast is dissolved. 3. Let it stand until foamy. 4. Add flour, salt and oil. 5. Mix until you have a smooth dough. 6. Add more flour if the dough is to loose. 7. Cover with plastic and let the dough rise for 45 minutes. 8. Place the dough on a baking tray covered with baking paper. 9. Use your fingers and press the dough out to a thin pizza. 

Chunky pesto
A hand chopped pesto tastes so much better then if you use a blender! 

2 cups packed fresh basil leaves 
1/2 cup toasted pine nuts 
1 garlic clove 
1/2 cup grated parmesan 
1/2 cup olive oil 
salt 
pepper

1. Place basil, pine nuts, garlic and parmesan on a chopping block and finely chop by hand. 2. Place in a bowl and stir in oil. 3. Taste with salt and pepper. 4. Cover the pizza with the pesto sauce.

Filling: 
3 cups savoy cabbage, finely shredded 
1/2 cup pancetta, cubed 
2 cups grated gruyere

1. Sauté cabbage and pancetta until the cabbage is soft. 2. Add to the pizza. 3. Sprinkle with cheese. 4. Bake at 450F, 240C for about 12-15 minutes.

TIP:

Remember, a pizza does not have to be round.
Photography by Colin Cooke

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