Vegelicious Pizza with Sun Dried Tomato, Olives and Pesto
- Prep time: 20 minutes
- Calories: 399
- 1 of Pizza Base
- 60 g of Mozzarella (Grated)
- 25 g of Sundried Tomatoes 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 until nice and hot. Cut olives in half. Top and tail zucchini and thinly slice lengthwise. De-seed the capsicum and cut into 1⁄2 cm slices. (NOTE: We had a suggestion from a customer to add in some more green on this recipe, so we listened. That's why you don't see any capsicum in the pic 😉 )
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 - 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!