Sundried tomato pesto & artichoke pizza

Cooking Vegetarian Sundried tomato pesto & artichoke pizza

Mix up pizza night with artichokes, olives, rocket, bocconcini and pine nuts. Delish!

Lables: Low carb Low kilojoule Lower gi Vegetarian Egg free Fish free Shellfish free
  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.

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1/2 cup drained sundried tomatoes
1 tbsp pine nuts
2 tbsp olive oil
2 gluten-free pizza bases
150g fresh buffalo mozzarella or bocconcini, thinly sliced
170g jar marinated artichokes, drained, halved
1/2 cup pitted kalamata olives
Baby rocket leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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