Sundried tomato pesto & artichoke pizza

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

Recipe «Sundried tomato pesto & artichoke pizza» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.