Tomato, olive & bocconcini pizzas

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How to make Tomato, olive & bocconcini pizzas

  • Yield : 2
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 4 small ripe vine-ripened tomatoes
  • 200g bocconcini, drained
  • 85g (1/2 cup) drained stuffed green olives
  • 2 rounds Lebanese bread
  • 1 tablespoon olive oil
  • 95g (1/3 cup) tomato paste
  • 85g (3/4 cup) coarsely grated mozzarella
  • Salt & freshly ground black pepper
  • 1/4 cup loosely packed fresh basil leaves

Method

  • Step 1 Preheat oven to 220°C. Use a sharp paring knife or chef's knife to thinly slice the tomatoes, bocconcini and olives.
  • Step 2 Place Lebanese bread on separate baking trays. Brush with oil. Cook in preheated oven for 5 minutes. Remove from oven.
  • Step 3 Spread Lebanese bread with tomato paste. Arrange tomato and bocconcini slices over pizza bases. Top with olives and sprinkle evenly with mozzarella. Season with salt and pepper. Cook in oven, swapping trays halfway through cooking, for a further 10-12 minutes or until bases are crisp, and the cheese is melted and golden brown. Remove from oven.
  • Step 4 Use a sharp chef's knife to cut pizzas into quarters. Place on serving plates and sprinkle with basil leaves. Serve immediately.

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