Back
Italian slow baked tomato, basil, mozzarella pizza
15 - 30 min
Ingredients
- 1 x 145 g Pizza base mix
- Plain flour for rolling out
-
190 g Sacla’ Classic Basil Pesto
-
185 g Sacla’ Sun-Dried Tomatoes in Herb Infused oil
- 125 g Buffalo mozzarella, drained and torn into smallish pieces
-
20 small Sacla´ Black olives
- Salt
- Black pepper
- A small handful of Basil leaves
- A small handful of Rocket
-
Gaea Extra virgin olive oil for drizzling
Preparation
- Preheat oven to 240°C/375°F/Gas mark 9 and lightly oil a baking tray.
- Make the pizza base according to pack instructions.
- On a lightly floured surface, roll and thinly stretch the dough to fit your baking tray.
- Transfer to baking tray and spread Sacla’ Pesto over the base, taking it to within 1cm from the edges.
- Top with tomatoes, mozzarella and olives and season well.
- Bake the pizza on the middle shelf of the oven for about 12 minutes, until the base is crisp and golden and the mozzarella has melted.
- Transfer to a board and divide into 6.
Top with basil and rocket and drizzle over some olive oil.
