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Tomato, pesto and bocconcini pizza

AWW food team
Tomato, pesto and bocconcini pizza

Cuisine type: Italian
Course: Main
Favourite flavours: Easy recipes

Tomato, pesto and bocconcini pizza
INGREDIENTS

2 x 385g pizza bases with tomato paste
4 large (360g) egg tomatoes, sliced thinly
150g bocconcini cheese, sliced thinly
2 tablespoons purchased pesto
METHOD

1. Preheat oven to 220°C (200°C fan-forced). Oil two oven trays.
2. Place pizza bases on trays and top with tomato slices and bocconcini. Cook, uncovered, for 15 minutes or until cheese is melted. Drizzle pizzas with pesto and serve immediately.

Not suitable to freeze or microwave.

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