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.


  • 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


  • 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


  1. Chargrill or bake the pita breads in the oven until slightly crispy

  2. Spread a light layer of pesto on the pita breads

  3. Halve the cherry tomatoes, slice the red onion and assemble on top of the pesto.

  4. Scatter the sun-dried tomatoes and olives on top if deciding to include these.

  5. Halve the bocconcini and scatter over pizza or if using fetta/tasty cheese, crumble the fetta/spread the shredded cheese over the pizza.

  6. Cook for 5 minutes -10 minutes until golden brown.

  7. Spinkle the pizzas with rocket and add extra pesto on top if desired. Season with salt and pepper

  8. 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.


#Recipe #Dinner #Lunch #Fresh #Vegetables #Healthyeating #EasyMeals #Lifestyle #Pizza #Pesto

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