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Pesto pizza

Serves: 12
Prep: 12
Cook: 20

    High in fibre and bursting with classic mediterranean flavours, this pizza is easy to prepare and great to share in good company.


    • 1 bunch (100g) basil, leaves removed
    • 3 cloves garlic
    • 80g pine nuts, toasted
    • ½ tsp salt
    • ¼ cup light olive oil
    • water
    • 2 large wholemeal pizza bases
    • 2 punnets mini roma tomatoes, quartered
    • 280g bottle artichoke halves, quartered
    • 220g tub fresh cherry bocconcini, sliced
    • 24 kalamata olives


    1. To make pesto, place basil, garlic, pine nuts and salt in a food processor. Process mixture while slowly pouring in the oil, then add enough water to make the pesto smooth.
    2. Spread pizza bases with pesto.
    3. Arrange tomatoes, artichokes, bocconcini and olives over pesto.
    4. Bake in a hot oven, 200°C for 20 minutes, or until crust is golden.


    • For convenience, a ready-made pesto also works well with this recipe.
    • Nutrition analysis completed per slice.

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