Pesto, mozzarella and cherry tomato pizza

1

People

20

Minutes

Easy

Difficulty

Ingredients

1 pack Pizza base mix, approx 145 g

2 tbsp Saclà Classic Basil Pesto

Plain flour for rolling out

125 g Buffalo mozzarella, drained and torn into smallish pieces

6 cherry tomatoes, halved

1 heaped tbsp Parmesan, finely grated

1 heaped tbsp oregano

Salt

Black pepper

A small handful of rocket

Extra virgin olive oil for drizzling

Method

1 Preheat oven to 240°C.

2 Make the pizza base according to the pack instructions.

3 On a lightly floured surface, roll and thinly stretch the dough making it into an irregular circle to fit your baking tray.

4 Spread the Saclà Pesto over the pizza base, taking it to within 1cm of the edges.

5 Top with the mozzarella and cherry tomatoes.

6 Scatter over the Parmesan and oregano and season well.

7 Bake in the middle of the oven for about 7 minutes, until the base is crisp and golden and the mozzarella is melted.

8 Transfer to a board or plate, top with rocket and drizzle with olive oil.

Method

1 Preheat oven to 240°C.

2 Make the pizza base according to the pack instructions.

3 On a lightly floured surface, roll and thinly stretch the dough making it into an irregular circle to fit your baking tray.

4 Spread the Saclà Pesto over the pizza base, taking it to within 1cm of the edges.

5 Top with the mozzarella and cherry tomatoes.

6 Scatter over the Parmesan and oregano and season well.

7 Bake in the middle of the oven for about 7 minutes, until the base is crisp and golden and the mozzarella is melted.

8 Transfer to a board or plate, top with rocket and drizzle with olive oil.

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