Ingredients

• 50g/2oz parmesan
• 225g/8oz self-raising flour
• 50g/2oz butter
• 125ml/4fl oz milk
• 4-6 tbsp pesto
• 2 large roasted peppers from a jar (ready-roasted peppers save time)
• 12 green or black olives
• A good handful of rocket

Tools

• Prospero Kitchen Machine
• Food processor attachment with rasping plate

Method

1. Turn oven to 220°C/fan 200°C/gas7 and grease 2 baking trays. Using the rasping plate finely grate half the cheese into a food processor. Change the rasping plate for the processor blade, add the flour, butter and a good pinch of salt into the bowl, then whiz until all of the butter has been incorporated. Add the milk, then mix to a soft, sticky like dough.
2. Divide the dough into 4, flour your fingers and press each piece into rough circles about the size of a saucer. Thickly spread with pesto then tear each pepper in 6 pieces and arrange on top with olives. Bake for 10 mins until golden. Top with rocket and shave over remaining cheese using a potato peeler.

Make it for Kids: Cover the pesto with slices of ham, pepperoni or flaked tuna, then top with the peppers and some grated cheese.

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