Vegelicious Pizza with Sun Dried Tomato, Olives and Pesto
- Prep time: 20 minutes
- Calories: 399
- 1 of Pizza Base
- 60 g of Pizza & Pasta Sauce
- 70 g of Mozzarella (Grated)
- 25 g of Sundried Tomato Pieces
- 30 g of Kalamata Olives (pitted)
- 3 Tbsp of Pesto
- 50 g of Baby Bocconcini
- 1 of Zucchini
- 1 of Green Capsicum (small)
Prepare Toppings:Preheat oven to 250°C. Cut olives in half. Top and tail zucchini and thinly slice lengthwise. De-seed the capsicum and cut into 1⁄2 cm slices.
Prepare Base:Place pizza base on a baking tray. Spread pizza sauce over the base and top with mozzarella.
Add Topping:Scatter olives, capsicum and sundried tomatoes evenly over the base. Divide bocconcini and some dollops of pesto on the pizza. Cook pizza in the oven for 10-12 minutes until the base is browned and crisp or done to your liking.
Grill Zucchini:While pizza is cooking, grill the zucchini. Heat up grill plate (or BBQ) until nice and hot. Add zucchini strips, cooking for 1-2 minutes per side until tender. Set aside and keep warm.
You Plate It:Remove pizza from the oven and top with grilled zucchini, season with salt and pepper. Cut into slices. Enjoy!