1 tablespoon Extra-virgin olive oil, plus more for drizzling

1 Garlic clove, minced

All-purpose Flour, for dusting

180gr Pizza dough (see our recipe)

1 sliced Chili Pepper SIPO

Salt and freshly ground black pepper

1/2 small onion, thinly sliced

50gr shredded Mozzarella

1tab Yellow Pumpkin Pesto Fresco SIPO

60gr Fresh Goat Cheese, crumbled

2 tablespoons chopped toasted Walnuts

Preheat the oven to 220°C. Preheat a pizza stone. 

In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.

Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with sliced chili pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella. Arrange the yellow pumpkin Pesto Fresco SIPO on top in a single layer. Dot with the crumbled goat cheese.

Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the pumpkin Pesto and goat cheese are slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

Enjoy with Friends and Family. Goat cheese and summer pumpkin go well with Sauvignon Blanc's herbal citrus character.

Leave your comment below, 1 lucky winner will be selected every month to Win the selection of Pesto Fresco SIPO.

Follow these steps: 

1. Like our post.

2. Under this post, Name your favourite shop /delicatessen and address where you use to buy your favourite specialities.

3. Fill up the form at www.viagiuba14.com/pesto-fresco-sipo-family-contest

 (so that when you are selected, you can collect the prize from your favourite shop!) 

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