Sundried tomato pesto & artichoke pizza

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  • Serving: 4
  • Prep time: 10 m
  • Cook time: 8 m
  • Ready in: 18 m
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Mix up pizza night with artichokes, olives, rocket, bocconcini and pine nuts. Delish!

Credit by: KingOfChef

Ingredients

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Nutrients

1788 kj ENERGY
24.2g FAT TOTAL
7.4g SATURATED FAT
6.2g FIBRE
20g PROTEIN
23.6mg CHOLESTEROL
23.6mg CHOLESTEROL
30.2g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat the oven to 220°C.

  • Step 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.

Tips & variations

  • Tannour bread is from supermarkets and health food shops. Buffalo mozzarella is from delis.

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