Vegelicious Pizza with Sun Dried Tomato, Olives and Pesto
- Prep time: 20 minutes
- Calories: 399
- 1 Pizza Base
- 1 50 Gram Pack of Pizza Tomato Paste
- 60 Grams of Mozzarella (Grated)
- 25 Grams of Sundried Tomatoes
- 30 Grams of Kalamata Olives (pitted)
- 3 Tablespoons of Pesto
- 50 Grams of Baby Bocconcini
- 1 Zucchini
- 1 Green Capsicum (small)
Prepare Toppings:Preheat oven to 250°C until nice and hot. Wash the fresh produce. Halve olives and cut sun dried tomatoes into strips. Top and tail zucchini and thinly slice lengthwise. De-seed the capsicum and cut into ½ cm slices.
Prepare Base:Add pizza base to a baking tray. Spread pizza sauce over the base and top with mozzarella.
Add Topping:Scatter olives, capsicum and sun dried tomatoes evenly over the base. Place bocconcini and some dollops of pesto on the pizza. Cook pizza in the oven for 10 to 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 and 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!