Brie and pancetta pizza with pesto
10m prep 15m cook 4 servings
Make your next pizza night the best one yet with this extra-tasty topping idea, featuring easy-to-use Leggo's Pizza Sauce.
556 calories per serve
Allergens: Recipe may contain gluten, wheat, tree nut, yeast and milk.
11 Ingredients
2 x 150g wholemeal pizza bases
1/2 cup (140g) Leggo’s Pizza Sauce Garlic, Onion & Herbs
100g brie, thinly sliced
1/2 small red onion, thinly sliced
100g sliced pancetta, torn
1/2 cup basil leaves
2 tbsp flaked almonds
1 garlic clove
1/3 cup (80ml) extra virgin olive oil
20g baby rocket leaves
Basil sprigs, to serve
4 Method Steps
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pizza bases on trays. Spread bases evenly with Leggo’s Pizza Sauce. Top with the brie, onion and pancetta.
Bake for 10-15 mins or until cheese melts slightly and the pancetta is crisp.
Meanwhile, place the basil leaves, almond, garlic, oil and half the rocket in a food processor. Process until well combined.
Drizzle pizzas with pesto. Sprinkle with basil sprigs and remaining rocket.
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