Pesto & mushroom pizza

Ingredients:
* 1 quantity Deep Pan Pizza Dough, shaped and ready for topping

Pesto topping:
* 1 large bunch fresh basil leaves
* 3 cloves garlic, peeled
* 60g (2oz / 1/3 cup) pine nuts
* 3 tablespoons freshly grated Parmesan cheese
* salt and pepper
* 155 ml (5 fl oz / 2/3 cup) olive oil
* a little boiling water

To finish:
* 185 g (6oz) button mushrooms, sliced
* a little olive oil
* 90 g (3 oz / 2/3 cup) grated Mozzarella cheese
* 90 g (3 oz / 2/3 cup) freshly grated Parmesan cheese
* basil sprigs and pine nuts, to garnish

1. Preheat oven to 220C (425F/Gas 7). Make topping. In a blender or food processor, put basil leaves, garlic, pine nuts and Parmesan cheese and season to taste with salt and pepper. Switch on machine and pour in oil in a gentle stream until absorbed. Blend until smooth, adding a little boiling water if necessary, to achieve a spreading consistency. 2. Spread topping over dough. Arrange mushrooms on top; brush with olive oil. Sprinkle with Mozzarella cheese and Parmesan cheese. Bake in the oven for 20 minutes until dough is well risen and golden. Serve garnished with basil and pine nuts.

Serves: 4

Note: Pesto can be made in advance and stored in a screw-topped jar in the refrigerator for up to 6 days. Ready-made pesto may be bought from delicatessen counters in supermarkets and from specialist food shops.