150 g Ostrich Steak, thinly sliced
1 large pizza base, bought or homemade 1 tin tomato puree (425 g)
200 g mozzarella, grated
100 g kalamata olives, pitted and halved 50 g fresh rocket

For the sun-dried tomato & basil pesto dressing:

1 tub sun-dried tomatoes in oil
1 tub basil pesto
15 ml freshly grated parmesan
Salt and freshly ground black pepper

1. Pre-heat the oven to it’s maximum. If using a pizza stone, pre-heat to its specifications.
2. Cover the pizza base with a coating of tomato paste. Leave approximately 1 cm around the
   edges of the base clear of paste.
3. Add a layer of mozzarella.
4. Season the meat with salt and pepper and pan sear. Do not overcook, as the meat will cook
   further in the oven.
5. Arrange the meat and olives on the cheese, covering the whole base.
6. Bake the pizza until the crust is crispy and golden.
7. Slice the pizza into 8 pieces, liberally cover with fresh rocket and drizzle with the sundried
   tomato and basil pesto dressing.
8. To make the dressing: Finely chop the sun-dried tomatoes and mix into the pesto. Add a drizzle
   of the tomato oil to get a pourable consistency, then add some finely grated parmesan cheese.
   Adjust seasoning if needed.
9. Buon Appetito