This is not two slices of bread, filled and baked. This is two layers of bread dough, filled with fresh, fragrant basil pesto and Mediterranean vegetables and baked like a calzone, in individual portions.
This dough doesn’t need to rise before shaping, so in under an hour you can have a baked sandwich to remember.
Ingredients: For 1
For the bread dough:
- 125g strong bread flour
- 4g dried yeast
- 3g sea salt
- 1tbsp + 1tsp olive oil
- 75ml warm water (about 45’C/110’F)
For the filling:
Basil pesto: (Makes about double what you need for this recipe)
- 50g basil leaves, 1 wet garlic stalk or 2 cloves of garlic, zest of half a lemon, juice of a lemon, salt and pepper to taste.
- Half a red pepper, sliced
- 1 tomato, sliced
- A few fresh basil leaves
- A sprinkle of vegan parmesan (optional)
- Preheat the oven to 200’C/400’F. Mix the ingredients for the dough together and knead for a few minutes until smooth.
- Divide the dough in half and pat out one part into a roughly 4 inch square and place on a baking parchment lined baking sheet.
- Blitz the pesto ingredients in a food processor and taste and add seasoning to taste.
- Spread about half the pesto on the flattened dough and scatter over the peppers, tomatoes and basil leaves.
- Pat out the remaining dough into a similar sized square and lift over the filling, stretching it gently if needed to cover. Pinch the edges to seal, don’t worry if some of the pesto seeps out, I quite like the rustic look once it’s baked!
- Leave to rise for half an hour, or until the dough has roughly doubled in size.
- Bake for 15-20 minutes until golden and crisp. Slice and serve with salad.
Store the remaining pesto covered in the fridge and use as a salad dressing or stir through potatoes or pasta.