| | Sundried tomato pesto & artichoke pizza
Sundried tomato pesto & artichoke pizza
Sundried tomato pesto & artichoke pizza 4.3-5 9
  • Calories: 1788 kj
  • Fat: 24.2g
  • Carbohydrates: 30.2g

How to Make:

  1. Preheat the oven to 220°C.
  2. Place sundried tomatoes, pine nuts and oil in a food processor and process to a paste. Place 2 pizza trays in the oven to heat for 5 minutes. Spread the pizza bases with tomato pesto. Top each with cheese, artichokes and olives. Bake for 6-8 minutes, until cheese is melted and bubbling and base is crisp. Top with rocket and serve immediately.
Time for preparing:
8 min.
Servings:
4

Ingredients:

  • 1/2 cup (80g) drained sundried tomatoes
  • 1 tablespoon pine nuts
  • 2 tablespoons olive oil
  • 2 gluten-free pizza bases (we used organic tannour bread) (see note)
  • 150g fresh buffalo mozzarella or bocconcini, thinly sliced (see note)
  • 170g jar marinated artichokes, drained, halved
  • 1/2 cup pitted kalamata olives
  • Baby rocket leaves, to serve
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