Recipe: Pesto pizzettas
How to Make:
- Place basil, pine nuts, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, add extra virgin olive oil in a thin stream.
- Preheat oven to 180°C. Spread pizza bases with the basil pesto. Place on baking trays and bake for 10 minutes or until the bases are crisp. Cut into eight wedges.
- Top each wedge with a tomato, bocconcini and basil leaf to serve.
Time for preparing:
10 min.
Servings:
48
Ingredients:
- 2 bunches basil, leaves picked
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, crushed
- 2 tablespoons grated parmesan
- 1/4 cup extra virgin olive oil
- 6 x 15cm small pizza bases
- 24 grape tomatoes, halved
- 24 cherry bocconcini, halved
- 48 small basil leaves
