[HFM] Roast Cherry Tomato & Bocconcini Flatbread Pizza
with Basil Pesto
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Pizza Sauce
1 packet
Snacking Tomatoes
1
Capsicum
2 packet
Basil Pesto
(Contains: Milk, Cashew;)
4
Flatbread
(Contains: Gluten, Wheat; May be present: Soy, Milk.)
1 packet
Pearl Bocconcini
1 packet
Cheddar Cheese
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Halve cherry tomatoes. Place on a lined oven tray with a drizzle of olive oil and a pinch of salt and brown sugar. • Roast for 15-20 mins. Drain pearl bocconcini.
• Meanwhile, thinly slice capsicum. • Top flatbread, spread evenly with pizza sauce. • Top with capsicum and roast cherry tomatoes. • Tear over bocconcini. Sprinkle with shredded cheddar cheese.
• Place flatbread pizzas directly on a wire rack in oven and bake until the cheese is melted and golden, 12-15 minutes (use two wire racks if your pizzas don't fit). • To serve, top with basil pesto. TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up. Enjoy!
