Serves 2, prep time 15 minutes, cooking 45 minutes
INGREDIENTS
2 flatbreads
2 tbsp of pesto
3 tbsp of tomato purée
1 chopped red onion
2 tsp of mixed dried herbs
A handful of grated mozzarella
3 beefsteak tomatoes, sliced
12 slices of mozzarella
12 sundried tomatoes
Handful of toasted pine nuts
A few basil leaves to top
Balsamic gel to serve
METHOD
Preheat the oven to 180°. Place a flatbread on a lined baking sheet and add a layer of pesto.
Top with a second flatbread and layer with tomato puree.
Then add the chopped onion and dried herbs.
Place the sliced tomato on the edge and centre of the bread.
Add the mozzarella and sun-dried tomato and place in the oven for 45 minutes.
Meanwhile, toast the pine nuts in a pan and set to one side.
When the pizzas cooked and the cheese has melted, add the pine nuts, torn basil leaves, balsamic gel and serve.