INGREDIENTS

Bases:

• 6 Mini pitta breads, split in half and lightly toasted
• 12 heaped tsp. Sacla’ Classic Basil Pesto or Sun-Dried Tomato Pesto

Any of the following toppings:

• Cherry tomatoes, cut into quarters
• Red and yellow peppers, finely diced
• Anchovies
• Olives, stoned and halved
• Ham, torn into pieces
• Salami
• 125g ball Mozzarella, torn into pieces

INSTRUCTIONS

1. Preheat oven to 220°C/425°F/Gas mark 7
2. Spread each pitta half with a heaped tsp of Sacla' Pesto
3. Sprinkle with your chosen toppings and scatter with mozzarella
4. Cook in oven for 5-7 minutes. You know your Pesto Pizza is ready when the cheese has melted and is starting to bubble.