Recipe

Tomato, pesto and bocconcini pizza

Mar 31, 2011 1:00pm
  • 15 mins cooking
  • Makes 2 Item
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Ingredients

Tomato, pesto and bocconcini pizza
  • 2 385g pizza bases with tomato paste
  • 4 arge (360g) egg tomatoes, sliced thinly
  • 150 gram bocconcini cheese, sliced thinly
  • 2 tablespoon purchased pesto

Method

Tomato, pesto and bocconcini pizza
  • 1
    Preheat oven to 220°C/200°C fan-forced. Oil two oven trays.
  • 2
    Place pizza bases on trays and top with tomato slices and bocconcini. Cook, uncovered, for 15 minutes or until cheese is melted. Drizzle pizzas with pesto and serve immediately.

Notes

Not suitable to freeze or microwave.

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