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Ingredients

2 bunches basil, leaves picked
2 tablespoons pine nuts, toasted
1 clove garlic, crushed
2 tablespoons grated parmesan
1/4 cup extra virgin olive oil
6 x 15cm small pizza bases
24 grape tomatoes, halved
24 cherry bocconcini, halved
48 small basil leaves

Method

Step 1 Place basil, pine nuts, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, add extra virgin olive oil in a thin stream.
Step 2 Preheat oven to 180°C. Spread pizza bases with the basil pesto. Place on baking trays and bake for 10 minutes or until the bases are crisp. Cut into eight wedges.
Step 3 Top each wedge with a tomato, bocconcini and basil leaf to serve.

Pesto pizzettas

How to make Pesto pizzettas

Ingredients

Method