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Serves: 2
Prep time: 12 hours
Cooking time: 20 minutes


  • 1 pizza dough ball, proved and stretched
  • 50g pizza sauce or tomato concasses
  • 150g Rare roast beef slices
  • 60g Baby plum SunBlush® tomatoes
  • 40g Torn Taleggio
  • 10g Rocket
  • 60g Merchant Gourmet Fire roast peppers
  • 10g Parmesan, shavings
  • 20ml Olive oil


  1. Remove the rare steak from the fridge and allow to come to room temperature
  2. Place the Parmesan, olive oil, 50g rocket and pine nuts in to a blender and pulse to a course pesto.
  3. Place the stretched pizza dough onto a screen or pizza paddle and cover with the tomato sauce.
  4. Scatter the Taleggio and SunBlush® tomatoes over the pizza base.
  5. Bake in a preheated oven (on a pizza stone or heavy baking tray) at 250c for 6 minutes or until the cheese has melted and the edges of the pizza are cooked.
  6. Once cooked remove the pizza from the oven and add the rare beef, drizzle the pesto and add the remaining rocket leaves.