Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

1 large pizza base (12-14in) or 2 smaller ones
2 medium onions, sliced
1 garlic clove, crushed
2 tbsp of extra virgin olive oil
25g of pine nuts
half a jar of Sacla' Classic Pesto or Organic Green Pesto
50g of cooked green beans, cut into 2cm pieces
4 tomatoes, thinly sliced
50g of Taleggio cheese, rind removed, sliced
6 fresh basil leaves
sea salt and freshly ground black pepper

Instructions

Take away the take-away, we've another classic pizza recipe to try.

Preheat the oven according to the pizza base maker's instructions.

Saute the onion and garlic in the oil until soft, stirring often so they don't burn.

Add the pine kernals and cook for another couple of minutes until they turn a golden brown.

Now it's time to put in a tablespoon of Sacla' Pesto and all the beans. Stir together and heat gently.

Brush the top of the pizza base with the remaining Sacla' Pesto and arrange a circle of tomatoes around the outer edge.

Tip the contents of the pan over the pizza, spread out evenly, and dot liberally with the buttery Tallegio cheese.

Season well. Bake for about 10-12 minutes or until the cheese starts to melt.

Just before you're ready to put it on the table, scatter over the emerald-green fresh basil leaves.