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.
