125g fresh bocconcini, drained and torn into small pieces
6 cherry tomatoes, halved
1 tablespoon finely grated parmesan
1 tablespoon fresh oregano leaves
Sea salt and freshly ground black pepper, to taste
Small handful rocket leaves
Extra virgin olive oil, for drizzling
Method
Preheat the oven to 240°C/ 220°C (fan forced). Spread Sacla Classic Pesto over pizza bases leaving a 1cm edge free of the the pesto. Scatter over bocconcini and cherry tomatoes. Sprinkle with parmesan and oregano and season to taste
Bake the pizza on the middle shelf of the oven for 7-10 minutes until the base is crisp and golden, and the bocconcini has melted
Transfer to a board or plate, top with the rocket leaves and drizzle with olive oil. Serve piping hot
