Antipasto and Pesto Pizza

Sanitarium Health and Wellbeing Australia

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Antipasto and Pesto Pizza

Antipasto and Pesto Pizza

Antipasto and Pesto Pizza

12 minutes preparation
20 minutes cooking
easy difficulty
6 serves

Ingredients

Pesto

1 bunch basil, leaves removed (100g)
3 cloves garlic
80g pine nuts, toasted
½ teaspoon salt
¼ cup light olive oil
water

Pizza

2 x large wholemeal pizza bases
2 x punnets mini Roma tomatoes, quartered
280g bottle artichoke halves, quartered
220g tub fresh cherry bocconcini, sliced
24 Kalamata olives

Method

To make pesto, place basil, garlic, pine nuts and salt in a food processor. Process mixture while slowly pouring in the oil, then add enough water to make the pesto smooth.
Spread pizza bases with pesto.
Arrange tomatoes, artichokes, bocconcini and olives over pesto.
Bake in a hot oven, 200°C, for 20 minutes, or until crust is golden.

Tips

For convenience, a ready-made pesto also works well with this recipe.
If you would like a recipe for a home made wholemeal pizza base, just send us an email at nutrition@sanitarium.com.au

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