Celery Pesto Rocket and Tomato Pizza

Top the homemade pizza crust with celery pesto, some of your favourite veggies, bacon, and cheese/es, and you have got a satisfying and totally delicious meal. Bon appetite!!!

Celery Pesto	Dough	Topping
50 g Almond slices 3-4 cup Celery leaves 50 g Parmesan cheese, grated 3/4 tsp Salt 90 ml Walnut oil 90 ml Extra-virgin olive oil	350 g Bread flour 1 tsp Garlic salt 7 g Instant dried yeast 240 ml Lukewarm water 2 tbsp Olive oil	4 tbsp Celery almond pesto 180 g Buffalo mozzarela, sliced 3 tbsp Parmesan, grated 4 slice Rindless bacon, torn 2 Tomatoes, sliced Some baby rocket

1. To make the pesto, place almond slices, celery leaves, Parmesan and salt in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
   
   
2. Combine the flour, garlic salt and instant dried yeast in a mixing bowl. Add in the warm water and olive oil. Stir at slow speed until all the ingredients combined. Increase the speed to the medium, and knead until the dough is smooth. Remove and shape the dough into a ball.
3. Grease the mixing bowl with a little olive oil. Return the dough to the bowl, cover with a plastic wrap and allow it to rest for an hour until it doubles in size. Preheat the oven to 220C/440F. When the dough is double its original size, punch it down to release the air bubbles. On a lightly floured work surface, cut the dough into two equal pieces. Shape each into a thin round layer, about 12 inches in diameter.
   
   
4. Spread two tablespoons of the celery pesto on each dough, then arrange mozzarella, Parmesan on top followed by torn bacon and sliced tomatoes. Bake the pizza in the preheated oven for about 15 minutes until the crust is light brown.