Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

1 x pack pizza base mix (approx 145g)
plain flour, for rolling out
4 rounded tblsp Sacla' Classic or Organic Basil Pesto
125g buffalo mozzarella, drained & torn into smallish pieces
6 cherry tomatoes, halved
1 heaped tblsp finely grated Parmesan
1 heaped tblsp fresh oregano leaves
small handful rocket leaves
extra virgin olive oil, for drizzling
salt & freshly ground black pepper

Instructions

Preheat the oven to 240˚C, 475˚F, Gas Mark 9.

Make the pizza base according to the pack instructions. On a lightly floured surface, roll and thinly stretch the dough making it into a 28-30cm irregular circle to fit your baking tray.

Spread the pesto over the pizza base taking it to within 1cm of the edges, then top with the torn mozzarella and cherry tomatoes. Scatter over the Parmesan and the oregano and season well.

Bake the pizza on the middle shelf of the oven for about 7 minutes until the base is crisp and golden, and the mozzarella is oozing and gorgeous. Buonissimo!

Transfer to a board or plate, top with the rocket leaves and drizzle over some olive oil. Serve piping hot.