Goat’s Cheese & Pesto Pinole Pizza


Preparation time: 15 min
Proofing time: 60-90 min
Cooking time: 15 min
Serves: 4 medium pizzas


Basic pizza dough                                            Topping

330g pinole                                                      300g passata or pizza sauce

7g sachet easy blend yeast                              12 thin slices of goat’s cheese or a small log

1.5 teaspoons salt                                              4 tablespoons green pesto

1 teaspoon xanthan gum                                   1 small red onion, sliced thinly

1 teaspoon  sugar                                               12 black olives, halved                                       

6 tablespoons olive oil                                       fresh thyme leaves

1 egg, beaten                                                      olive oil for drizzling

280ml warm water                                             black pepper




  • line two baking sheets with baking parchment
  • sift the pinole into a large bowl and stir in the other dry ingredients
  • mix the wet ingredients together
  • make a well in the flour mix, add the wet ingredients and mix thoroughly
  • using a wet spatula carefully spread four pizza bases out onto the prepared baking sheets
  • onto each base spread a generous amount of passata or pizza sauce and arrange the goat’s cheese, red onion, thyme leaves and olives on top
  • leave to prove in a warm place for  60-90 mins
  • when you’re ready, preheat oven to 200°C
  • drizzle each pizza with a little olive oil and grind some black pepper on top
  • cook for 15 mins
  • drizzle on the pesto and enjoy!

This pizza method is a gateway to all sorts of pizza heaven, the trick is to ensure the toppings go on before proving!