Pizza bianca with goat's cheese, courgettes and black olives recipe | delicious. magazine

Ingredients

• For the pizza dough
• 275g strong plain white flour, plus extra for dusting
• ½ tsp salt
• 2 tsp easy blend yeast or 7g sachet fast-action yeast
• 180-190ml warm water
• 1 tbsp extra-virgin olive oil, plus extra for brushing
• For the pesto
• 40g fresh basil leaves
• 25g pine nuts
• 1 garlic clove, crushed
• 4 tbsp olive oil
• 25g finely grated parmesan, or vegetarian alternative
• For the topping
• 2 medium red onions
• 4 tbsp extra-virgin olive oil
• 200g soft, fresh rindless goat’s cheese (from a log)
• 50g finely grated parmesan, or vegetarian alternative
• About 2 tbsp whole milk
• 2 medium courgettes
• 2 oregano sprigs, leaves picked and finely chopped
• 150g harbourne blue cheese, cut into thin slices
• 20 good quality black olives, pitted