Sundried Tomato Pesto Pizza

Method

1. Heat the oven as high as it will go, with a baking tray or pizza stone inside.
2. Spread three tablespoons of pesto over each base, going right to the edge.
3. Scatter over the torn mozzarella. Resist adding more — a wet pizza will not crisp.
4. Slide onto the hot tray and bake for ten to twelve minutes, until the base is crisp and the cheese is blistered.
5. Top with rocket, a drizzle of olive oil and plenty of black pepper, and eat immediately.

Cook's notes

A properly hot oven is the whole trick. Give it a full twenty minutes to come up to temperature before the pizza goes in.

Keeping it

Pizza does not keep. Make what you will eat.