Italian Slow Baked Tomato, Basil, Mozzarella Pizza

Italian Slow Baked Tomato, Basil, Mozzarella Pizza


  • 2 x 145g packs Pizza base mix
  • Plain flour for rolling out
  • 190g jar Sacla’ Classic Basil Pesto
  • 185g jar Sacla’ Sun-Dried Tomatoes in Herb Infused oil
  • 125g Buffalo mozzarella, drained and torn into smallish pieces
  • 20 small Black olives
  • Salt
  • Black pepper
  • A small handful of Basil leaves
  • A small handful of Rocket
  • Extra virgin olive oil for drizzling


  1. Preheat oven to 240°C/375°F/Gas mark 9 and lightly oil a baking tray
  2. Make the pizza base according to pack instructions
  3. On a lightly floured surface, roll and thinly stretch the dough to fit your baking tray
  4. Transfer to baking tray and spread Sacla’ Pesto over the base, taking it to within 1cm from the edges
  5. Top with tomatoes, mozzarella and olives and season well
  6. 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
  7. Transfer to a board and divide into 6
  8. Top with basil and rocket and drizzle over some olive oil
Serves: 4Cooking time: Share recipeReview this recipe


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