Sundried Tomato Pesto & Wilted Kale Pizza

Follow these detailed instructions to make your own at home:

INGREDIENTQTYUOM
CAARA Sun-dried Tomato Pesto180gms
Gluten-free or Sourdough CAARA Pizza Bases1Pizza bases
Fresh Buffalo Mozzarella or Bocconcini, Thinly sliced 
Fresh Kale100gms
Pitted Kalamata Olives1/2cup
CAARA’s Chilli Herb Mix1bottle
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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