Name: Pesto, bocconcini and artichoke pizza
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 centimetre homemade or purchased pizza base; 190 gram jar pesto; 100 gram marinated eggplant slices; 200 gram char-grilled capsicum slices; 2 drained marinated artichoke hearts, sliced thickly; 6 bocconcini (200g), sliced thickly; 2 tablespoon pine nuts

Ingredients

30 centimetre homemade or purchased pizza base

190 gram jar pesto

100 gram marinated eggplant slices

200 gram char-grilled capsicum slices

2 drained marinated artichoke hearts, sliced thickly

6 bocconcini (200g), sliced thickly

2 tablespoon pine nuts

Method

1.Preheat oven to 180&degC.

2.Place pizza base on oiled pizza tray. Spread pesto over base; top with eggplant, capsicum and artichokes. Arrange bocconcini on top; sprinkle with pine nuts.

3.Bake, uncovered, about 20 minutes or until base is cooked through and cheese is bubbling.

The same amount of ingredients used to top a 30cm pizza will top four mini pizza bases.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related