1. Divide the dough into two equal portions. Roll each one out into a thin rectangle on a floured surface. Move the dough onto a piece of baking parchment. With a sharp knife, make one cut in the middle of the bread as well as two diagonal cuts on each side of the cut in the middle. Pull the dough gently to open up the holes.
2. Move the dough on the baking parchment over to a baking sheet and allow to rise covered for 15 min. Blend all the ingredients for the pesto and season to taste with salt and pepper. Preheat the oven to 200°C.
3. When the bread has risen, brush it with olive oil and tomato sauce, sprinkle with Castello Tickler Mature grated cheese and bake in the middle of the oven at 200°C for approx. 25 min.
4. Serve the bread with curly kale pesto for dipping.
Leaving plenty of room for any condiment of your choosing, this sculptural pizza bread is the perfect dipping vessel for our homemade green pesto. Flavoured with lightly toasted pine nuts, garlic and fresh curly kale, this wholesome pesto offers smooth textures and a savoury palate. A hint of zesty lemon juice ensures that flavours are bright when topped on our flat bread Fougasse. Cut to shapes of leaves, the centre of this homemade French bread pizza is crispy and easy to pull apart – perfect for a hands-on treat or an engaging entrée!