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Brie and pancetta pizza with pesto

 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 brieonion and pancetta.
    • Bake for 10-15 mins or until cheese melts slightly and the pancetta is crisp.
    • Meanwhile, place the basil leavesalmondgarlicoil 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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