Kids Tea: Sun-Dried Tomato Pesto Mini Pizzette

On the table in 30mins

Serves 3

vegetarian

Ingredients

  • Flour for dusting
  • 320g pack ready-rolled puff pastry
  • 1 jar Sacla' Sun-Dried Tomato Pesto
  • 100g Mozzarella, torn into chunks
  • 200g cherry tomatoes, chopped
  • Small bunch basil, leaves torn


Method

  1.  Pre-heat the oven to 220°C/200°C fan
  2. Dust a flat surface with flour. Roll out the puff pastry and cut out six 10cm circles 
  3. Place them on a baking sheet and prick the bases with a fork
  4. Spread the Sun-Dried Tomato Pesto over the bases, leaving a border around each circle
  5. Top with the Mozzarella and chopped cherry tomatoes 
  6. Bake in the oven for 18-20 minutes until they are well risen, crispy and lightly golden
  7. Serve sprinkled with basil

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