Pesto Pizza
with Serrano Ham & Peppery Rocket
These wholemeal pizza bases are topped with a wintery palette of rich tomato reds, pretty onion purples, serrano ham and a smattering of green pesto and bitter rocket. Top it off with fresh creamy fetta cheese, and we’re calling this the official must try pizza of the winter season.
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
2
tomatoes
½
red onion
½ block
fetta cheese
(Contains: Milk;)
1 bag
rocket
2
wholemeal pizza bases
(Contains: Gluten, Soy;)
2 sachet
tomato paste
1 packet
Serrano ham
2 tbs
traditional pesto
(Contains: Milk, Tree Nuts;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, slice the tomatoes and cut the red onion into thin wedges. Crumble the fetta cheese and wash the rocket.
lace the wholemeal pizza bases rough side down on a flat surface. Spread the tomato paste across the base of each pizza. Top with the tomato slices, red onion, fetta cheese and serrano ham.
Transfer the pizza directly onto the oven wire racks and cook for 10 minutes or until the bases are crispy and the fetta cheese is golden. Remove from the oven.
Top with dollops of the traditional pesto and the fresh rocket. Cut into slices and divide between plates.
