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Pesto, Bocconcini and Cherry Tomato Pizza
Ingredients:
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
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