This portioned pesto-based pizza is perfect for a party. We can only apologise for all of the pee'ing in this video!
Dissolve the dried yeast in the warm water and then mix into the flour, salt, sugar and dried oregano. Knead for 10 mins by hand or about 5 in a machine with a dough hook until it's soft and elastic.
Roll into a smooth ball and place into a bowl, cover with a tea towel and leave to prove at room temperature for 1 hour.
Place all the pesto ingredients into a small food processor or a pestle and mortar and blitz/pound to a course consistency, adjusting the oil as required.
Roll the proven dough out on a floured surface as thin as possible. Cut out circles 10cm across. Spread with pesto and a scattering of grated Parmesan.
Fold the disc in half, with the pesto in the middle. Then fold in half again and pinch together. Arrange in a pre-oiled cake tin.
Drizzle with olive oil and a pinch of salt and pepper. Bake in a preheated oven at 200 degrees C for 25 mins.
Best left to cool for 15 minutes before sharing for friends to tuck in.