zoom Tomato pesto pizza

    Save to your scrapbook

    Tomato pesto pizza

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Tomato pesto pizza

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes

    Makes: 2 pizzas


    300g pack 2 Schär Gluten Free Pizza Bases
    100g Sacla’ Free From Tomato Pesto
    150g Violife For Pizza, grated
    200g Waitrose Sun Dried Tomatoes
    100g pimento stuffed olives, sliced
    25g wild rocket
    10g basil leaves, finely shredded and mixed with 3 tbsp olive oil


    1 Heat the oven to 200ºC, gas mark 6. Place the pizza bases onto 2 large baking trays. Divide the pesto between them and spread close to the edges, leaving a small crust. Top with the grated Violife and place the sun-dried tomatoes and olives on top.

    2 Bake in the oven for about 15 minutes or until golden and bubbling. Remove from the oven and top with rocket leaves and a drizzle of the basil oil. Cut into slices and serve.


    For more inspiration, visit waitrose.com/vegancheese



    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars