Sundried Tomato Pesto & Wilted Kale Pizza

Follow these detailed instructions to make your own at home:


INGREDIENT

QTY

UOM

CAARA Sun-dried Tomato Pesto

180

gms

Gluten-free or Sourdough CAARA Pizza Bases

1

Pizza bases

Fresh Buffalo Mozzarella or Bocconcini, Thinly sliced

 

Fresh Kale

100

gms

Pitted Kalamata Olives

1/2

cup

CAARA's Chilli Herb Mix

1

bottle

GARNISH

Baby Rocket Leaves

 

METHOD:

  • Preheat the oven to 220°C.
  • Spread the CAARA sun-dried tomato pesto on both the pizza bases generously
  • Top them each with mozzarella, scattered kale leaves and olives.
  • Bake for 6-8 minutes, until the cheese is melted & bubbling and the base is crisp.
  • Sprinkle with CAARA’s Chili herb mix before serving

 

 

CAARA TIP:

To increase the shelf-life of pesto top it with little olive oil and that will give an extended 2 days life. Always brush some extra virgin olive oil on the crust immediately after pizza comes out from the oven, it adds flavour and would prevent it from drying out.

 

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