brie pizza with pear pecan and pesto | Castello®️

Ingredients

• 140 g wholemeal flour (bread)
• 140 g 00 flour
• 4 pinches salt
• 16 g dried baking yeast
• splash olive oil
• 240 ml water
• 100 g spinach
• 2 bunch fresh basil (60g)
• 6 garlic cloves
• 60 g pecans
• 120 g olive oil
• 60 g Castello® Tickler mature cheddar
• pinch of salt and pepper to taste
• 1 Castello® Extra creamy brie (200g)
• 1 pear
• 10 pecans
• 12 halved orange cherry tomatoes
• rocket leaves to garnish