Pesto Pizza
This is a perfect weekend meal to throw together or for those days where you just cannot be bothered spending a lot of time in the kitchen.
This recipe should take a maximum of 15 minutes to prepare and cook and is great as a main meal or to share with others for a light entree.
Why not get the kids involved and have a 'make your own' pizza night. Involving the kids in the kitchen allows them to develop their cooking skills and foster a positive relationship with food and cooking from a young age.
Ingredients
1x packet of wholemeal pita breads
1x jar of pesto (basil or sundried tomato)
1x small tub of cherry tomatoes
220g bocconcini OR 1 packet of crumbly Greek fetta OR 1.5 cups shredded tasty cheese
60g packet of rocket
¼ red onion, sliced
Salt and pepper
Optional:
1/2 cup chopped olives (pitted)
1/2 cup sun-dried tomatoes (in a jar with vegetable oil or packaged dry), shredded/sliced into small pieces
Method
Chargrill or bake the pita breads in the oven until slightly crispy
Spread a light layer of pesto on the pita breads
Halve the cherry tomatoes, slice the red onion and assemble on top of the pesto.
Scatter the sun-dried tomatoes and olives on top if deciding to include these.
Halve the bocconcini and scatter over pizza or if using fetta/tasty cheese, crumble the fetta/spread the shredded cheese over the pizza.
Cook for 5 minutes -10 minutes until golden brown.
Spinkle the pizzas with rocket and add extra pesto on top if desired. Season with salt and pepper
Cut into quarters and serve
If you want to make it more filling, add any leftover meat or vegetables that you have in the fridge to bulk it up.
If you are one to like a lot of flavour, you could also add extra dried oregano or basil on the base.
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