| | Caprese pizza rounds
Caprese pizza rounds
Caprese pizza rounds 4.3-5 9
  • Calories: 315 kj
  • Fat: 4.1g
  • Carbohydrates: 4.9g

How to Make:

  1. Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Cut each tomato into 3 thick slices. Using a 4cm cutter, cut 24 rounds from pizza base. Place on prepared tray. Spread with pesto. Top each round with 1 tomato slice and 2 bocconcini halves.
  2. Bake for 8 minutes or until bases are crisp and cheese melted. Top with basil. Serve.
Time for preparing:
8 min.
Servings:
8

Ingredients:

  • 8 large cherry tomatoes
  • 25cm (335g) pizza base
  • 1/4 cup basil pesto
  • 24 baby bocconcini, halved
  • 24 fresh small basil leaves
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