Summer pizza with bresaola & peach

For the pesto: Add basil, garlic and oil in a mini chopper or blender.

Blend until finely divided. Add pine nuts and small pieces of Aged Havarti.

Blend again. Season with salt, pepper and lemon juice.

Pizza dough: Stir water, yeast, salt and oil until the yeast is dissolved.

Add the flour a little at a time.

You must have relatively wet dough, which still stick a little to your hands, so it is advantageous to stir the dough in a mixer.

Knead for 8-10 minutes.

Let the dough rise about an hour to double size.

For the topping: Divide the dough in two and roll them out thinly on a table with good flour.

Spread a thin layer of pesto and then thin slices of cheese. Now add bresaola and peach.

Put the pizza on the baking stone on the grill (or in a preheated oven at maximum heat).

Bake about 7-10 minutes - or until the crust and the cheese has got some color.

Top the pizza with rocket and basil leaves.