Tomato Pesto Pizza Recipe

makes 2 pizzas

300g pack 2 Schär Gluten Free Pizza Bases - 100g Sacla Italia Free From Tomato Pesto - 150g Violife for Pizza, grated - 200g Waitrose Sun Dried Tomatoes - 100g pimento stuffed olives, sliced - 25g wild rocket - 10g basil leaves, finely shredded and mixed with 3 tbsp olive oil

step 1

Heat the oven to 200C, gas mark 6. Place the pizza bases onto 2 large baking trays. Divide the pesto between them and spread close to the edges, leaving a small crust. Top with grated 'cheese' and place sun-dried tomatoes and olives on top

step 2

Bake the pizzas in the oven for about 15 minutes or until golden and bubbling. Remove from the over and top with rocket leaves and a drizzle of basil oil. Cut into slices and serve immediately.

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