1 pizza base
150g Tomato paste or 3-400g Tomato pasta/pizza sauce
3 tbsp Genoese Fresh Basil PESTO (or PESTO DRIZZLE)
250g fresh or grated mozzarella
½ cup fresh basil leaves
8 cherry tomatoes
2 Tbsp milk
¼ cup parmesan cheese
Spread Tomato paste (or sauce) over the pizza base.
Dollop the pesto (or drizzle the pesto Drizzle) over the tomato layer.
Scatter over the cheese and tomatoes.
Fold edges over slightly and paint with milk using a pastry brush.
Garnish with fresh basil leaves and parmesan cheese.
Bake in a moderate oven for 10-15 mins or until golden
and base is firm.
Slice into wedges and enjoy.