Sundried tomato pesto & artichoke pizza

Name: Sundried tomato pesto & artichoke pizza
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1/2 cup (80g) drained sundried tomatoes; 1 tbsp pine nuts; 2 tbsp olive oil; 2 gluten-free pizza bases (we used organic tannour bread) (see note); 150g fresh buffalo mozzarella or bocconcini, thinly sliced (see note); 170g jar marinated artichokes, drained, halved; 1/2 cup pitted kalamata olives; Baby rocket leaves, to serve

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Prep Time: 10 minutes

Cook Time: 8 minutes

Total: 18 minutes

Servings: 4

Cost: $7.64 /serving

Author : Chrissy Freer

european italian lunch

Ingredients

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1/2 cup (80 grams) drained sundried tomatoes1 tbsp pine nuts2 tbsp olive oil2 gluten-free pizza bases (we used organic tannour bread) (see note)150 grams fresh buffalo mozzarella or bocconcini, thinly sliced (see note)170 grams jar marinated artichokes, drained, halved1/2 cup pitted kalamata olivesBaby rocket leaves, to serve

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Instructions

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Step 1

Preheat the oven to 220°C.

Step 2

Place sundried tomatoes, pine nuts and oil in a food processor and process to a paste. Place 2 pizza trays in the oven to heat for 5 minutes. Spread the pizza bases with tomato pesto. Top each with cheese, artichokes and olives. Bake for 6-8 minutes, until cheese is melted and bubbling and base is crisp. Top with rocket and serve immediately.

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