Tomato, olive & bocconcini pizzas

This meat-free pizza uses Lebanese bread as its base for an easy, cheesy meal at home.

Recipe «Tomato, olive & bocconcini pizzas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 small ripe vine-ripened tomatoes, 200g bocconcini, drained, 85g drained stuffed green olives, 2 rounds Lebanese bread, 1 tbsp olive oil , 95g tomato paste, 85g coarsely grated mozzarella, Salt & freshly ground black pepper , 1/4 cup loosely packed fresh basil leaves.

Ingredients:

• 4 small ripe vine-ripened tomatoes 
• 200g bocconcini, drained 
• 85g drained stuffed green olives 
• 2 rounds Lebanese bread 
• 1 tbsp olive oil 
• 95g tomato paste 
• 85g coarsely grated mozzarella 
• Salt & freshly ground black pepper 
• 1/4 cup loosely packed fresh basil leaves 

Instructions

1. Preheat oven to 220°C. Use a sharp paring knife or chef's knife to thinly slice the tomatoes, bocconcini and olives.
2. Place Lebanese bread on separate baking trays. Brush with oil. Cook in preheated oven for 5 minutes. Remove from oven.
3. Spread Lebanese bread with tomato paste. Arrange tomato and bocconcini slices over pizza bases. Top with olives and sprinkle evenly with mozzarella. Season with salt and pepper. Cook in oven, swapping trays halfway through cooking, for a further 10-12 minutes or until bases are crisp, and the cheese is melted and golden brown. Remove from oven.
4. Use a sharp chef's knife to cut pizzas into quarters. Place on serving plates and sprinkle with basil leaves. Serve immediately.