Family friendly Main Italian

Sundried tomato pesto and artichoke pizza

Name: Sundried tomato pesto and artichoke pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 1/2 cup (80g) drained sundried tomatoes; 1 tablespoon pine nuts; 2 tablespoons olive oil; 2 gluten-free pizza bases (we used organic tannour bread); 150g fresh buffalo mozzarella or bocconcini, thinly sliced; 170g jar marinated artichokes, drained, halved; 1/2 cup pitted kalamata olives; Baby rocket leaves, to serve

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10m

Sundried tomato pesto and artichoke pizza

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by Chrissy Freer

Nutritionist and food writer

Oct 02, 2015

Looking for a new topping combination for your pizza? Try this fresh and flavourful one!

1/2 cup (80g) drained sundried tomatoes
1 tablespoon pine nuts
2 tablespoons olive oil
2 gluten-free pizza bases (we used organic tannour bread)
150g fresh buffalo mozzarella or bocconcini, thinly sliced
170g jar marinated artichokes, drained, halved
1/2 cup pitted kalamata olives
Baby rocket leaves, to serve

Method

1.

Preheat the oven to 220°C.
2.

Place sundried tomatoes, pine nuts and oil in a food processor and process to a paste. Place 2 pizza trays in the oven to heat for 5 minutes. Spread the pizza bases with tomato pesto. Top each with cheese, artichokes and olives. Bake for 6-8 minutes, until cheese is melted and bubbling and base is crisp. Top with rocket and serve immediately.

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