| | Pesto pizzettas
Pesto pizzettas
Pesto pizzettas 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. 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.
  2. 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.
  3. 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
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