Back
Pesto, Mozzarella and Cherry Tomato Pizza
30 - 45 min
Ingredients
- 1 pack Pizza base mix, approx 145g
- Plain flour for rolling out
-
4 rounded tbsp Sacla’ Classic Basil Pesto
- 125 g Buffalo mozzarella, drained and torn into smallish pieces
- 6 Cherry tomatoes, halved
- 1 heaped tbsp Parmesan, finely grated
- 1 heaped tbsp Oregano
- Salt
- Black pepper
- A small handful of Rocket
-
Gaea Extra virgin olive oil for drizzling
Preparation
- Preheat oven to 240°C/475°F/Gas mark 9
- Make the pizza base according to the pack instructions
- On a lightly floured surface, roll and thinly stretch the dough making it into an irregular circle to fit your baking tray
- Spread the Sacla’ Pesto over the pizza base, taking it to within 1cm of the edges
- Top with the mozzarella and cherry tomatoes
- Scatter over the Parmesan and oregano and season well
- Bake in the middle of the oven for about 7 minutes, until the base is crisp and golden and the mozzarella is melted
Transfer to a board or plate, top with rocket and drizzle with olive oil
