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Tomato, bocconcini and basil pizza with cucumber salad

Serves: 4
Prep: 15
Cook: 8

    Made on pita bread, a quick and easy meal that even the kids can make for you!


    • 4 wholemeal pita pockets
    • ⅓ cup tomato pasta sauce
    • 12 basil leaves, torn
    • 250g large cherry tomatoes, quartered
    • 150g bocconcini cheese, drained and sliced
    • 1 tbs pine nuts, toasted
    Side salad
    • 1 large lebanese cucumber
    • 8 small butter lettuce leaves, trimmed


    1. Preheat oven to 200°C. Place pita breads on a baking tray lined with non-stick baking paper. Spread each with 1 tbs tomato pasta sauce. Top with basil, cherry tomatoes, bocconcini and pine nuts.
    2. Bake for 5-8 minutes until cheese melts.
    Side salad
    1. Using a vegetable peeler, slice the cucumber into thin ribbons. Combine cucumber and lettuce in a bowl. Toss to combine and serve with pizzas.


    • Bocconcini cheese is best used fresh and is sold and stored in natural whey. If stored in the refrigerator they can last up to 3 weeks, ripening to become firmer and drier over this time.

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