Italian Slow-Baked Tomato, Basil & Mozzarella Pizza Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

2 x 145g packs pizza base mix
plain flour, for rolling out
190g jar Sacla’ Classic Basil Pesto
190g jar Dallaglio by Sacla’ Italian Slow-Baked Tomatoes Marinated with Chilli or Garlic, drained & sliced lengthways into 2 or 3
125g buffalo mozzarella, drained & torn into smallish pieces
20 small black olives
few fresh basil leaves
small handful rocket leaves
extra virgin olive oil, for drizzling
salt & freshly ground black pepper

You will also need a large lightly oiled baking tray.

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 35 x 25cm oblong or to fit your baking tray.

Transfer to the baking tray and spread the pesto over the pizza base taking it to within 1cm of the edges. Top with the tomatoes and mozzarella then scatter over the olives and season well.

Bake the pizza on the middle shelf of the oven for about 12 minutes until the base is crisp and golden, and the mozzarella has melted.

Transfer to a board or serving dish and divide into 6. Top with the basil and rocket leaves, drizzle over some olive oil and serve piping hot. Buonissimo!