Take 500 g of bread flour and add a little pinch of salt.
In 250 ml of tepid water add 1 sachet of yeast, mix and add to the flour. Use your spoon or your fork to mix everything together. When you can’t use your spoon or for anymore, use your hands. Knead the dough until it is smooth and elastic for 4-5 minutes. Grease a large bowl with olive oil, put your dough in, cover with wet cloth and leave to prove for about 1 hour.
In an hour, dust your surface with some flour and put your dough on it. Use your rolling pin to stretch it. Make a nice big sheet, the size of a tea towel.
Spread some red pesto on your dough sheet.
Take a bowl and add 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar. Then, add a handful of basil leaves and 10 halved cherry tomatoes into the bowl. Then, add finely sliced courgette and 50 g of sliced mozzarella. Finally, add 10 olives without pips. Give that a good mix and spread over your lovely dough.
Then, roll your dough and then cut into medium size chunks.
Take a non-stick pan and rub some olive oil. Place your chunks into your pan. Leave for 30 minutes to prove. Then, place it into the oven at 190 degrees C for 35 minutes.