Vegelicious Pizza with Sun Dried Tomato, Olives and Pesto
  • Prep time: 20 minutes
  • Calories: 399
This pizza is to-die-for and even better, it's vegetarian! A beautiful hand-made base, bold flavours and some luxurious grilled zucchini and you'll think you're seated at your local pizzeria. A great way to end a hectic weekday.
  • 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 12 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!