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Tomato pesto pizza
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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
Typical values per serving:
This recipe was first published in Thu May 17 12:42:00 BST 2018.
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