Pesto pizza
Prep
12 min
Cook
20 min
Serves
12
Skill
Vegetarian
Prep
12 min
Cook
20 min
Serves
12
Skill
High in fibre and bursting with classic mediterranean flavours, this pizza is easy to prepare and great to share in good company.
Ingredients
Pesto
- 1 bunch (100g) basil, leaves removed
- 3 cloves garlic
- 80g pine nuts, toasted
- ½ tsp salt
- ¼ cup light olive oil
- water
Pizza
- 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
Nutrition per serving
1090 kJ
energy kj
7 g
protein
4 g
saturated fat
18 g
carbohydrate
2 g
sugars
555 mg
sodium
Method
- 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.
- Spread pizza bases with pesto.
- Arrange tomatoes, artichokes, bocconcini and olives over pesto.
- Bake in a hot oven, 200°C for 20 minutes, or until crust is golden.
Pesto
- 1 bunch (100g) basil, leaves removed
- 3 cloves garlic
- 80g pine nuts, toasted
- ½ tsp salt
- ¼ cup light olive oil
- water
Pizza
- 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
Nutrition per serving
1090 kJ
energy kj
7 g
protein
4 g
saturated fat
18 g
carbohydrate
2 g
sugars
555 mg
sodium
- 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.
- Spread pizza bases with pesto.
- Arrange tomatoes, artichokes, bocconcini and olives over pesto.
- Bake in a hot oven, 200°C for 20 minutes, or until crust is golden.