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Barbecue pork pizzas
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470g pack 2 frozen Waitrose Stone Baked Pizza Bases With Rich Passata
180g pack Cooks’ Ingredients Pulled Ham Hock
3 tbsp barbecue sauce
100g frozen sweetcorn
240g tub Waitrose Tomatoes, Mozzarella & Pesto
A few fresh basil leaves (optional)
1. Preheat the oven to 220°C, gas mark 7. Place the pizzas on 2 baking trays. Mix together the ham hock and barbecue sauce and scatter over the pizzas with the sweetcorn. Divide the tomatoes and mozzarella between the pizzas
and drizzle over the pesto dressing.
2. Bake for 15-20 minutes until golden and crispy, swapping the 2 trays over during cooking. Serve scattered with fresh basil.
Typical values per serving:
This recipe was first published in Thu Dec 15 10:18:00 GMT 2016.