Pesto Pizza

Pizza dough:
Makes 2


2 cups plain flour
8g sachet instant dry yeast
1/2 teaspoon caster sugar
3/4 cup warm water
2 tablespoons olive oil

Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm water and oil. Add to flour mixture. Mix until dough comes together. Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if necessary, or until elastic. Cut dough in half.
(The pizza dough can be made to the end of step 2 and frozen. Wrap in plastic wrap and freeze for up to 6 months. Thaw in the fridge then bring to room temperature before rolling out.)

Spread dough thinly on greased pizza sheet. Cover with store bought pesto, top with sun dried tomatoes, Parmesan and Mozzarella cheese. Bake at 300 for 15-20 minutes.