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Prepare the pizza dough:
In a large bowl, pour the flour and a well there.

Pour the yeast, salt and tarragon. Add warm water and mix. By hand for about 5 minutes, knead until the dough is no longer sticky (a little flour if needed).

Drizzle with a little olive oil then knead again for another 5 minutes.

Let stand for 1 hour with a damp cloth in a dry place.
After half an hour of rest, you can start preparing your filling:

Cut cut the vegetables into thin strips. Fry for about 10 minutes in a pan with a little olive oil. Season with salt and pepper and the chopped basil.

Preheat oven to 210 ° C

Meanwhile, prepare the pesto pistachios: Shell the pistachios and place them with the garlic in a food processor bowl. Mix everything in a few seconds and pour a bowl. Add olive oil to coat the pistachio and pepper lightly.

Once the dough rested. Spread it on a floured surface. Cut 8 or 9 equal parts with a cookie cutter. Place them on a baking sheet lined with parchment paper.

On each pizza, spread your pesto pistachio, roasted vegetables and finish with some grated cheese and a few seeds of Caro. Bake for 20-25 minutes.

Ingredients:

• For the pizza dough:
• 166 g flour
• 2 tsp yeast
• 65 ml of warm water
• 2.1 tsp salt
• 1 teaspoon dried tarragon
• Olive oil For the filling:
• 100 g pistachios
• 2.1 eggplant
• 1 zucchini
• 2.1 red pepper
• 1.2 yellow peppers
• 1 onion
• 2.1 sprig of basil
• 100g grated cheese plants
• caro seeds (sesame, linseed, sunflower, pumpkin)
• Salt and pepper

Total time: Preparation + cooking time: 55 min
Yield: 4 people