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How to make Caprese pizza rounds

Yield = 8
Prep time: 0:15
Cook time: 0:08
Total time: 0:23

Ingredients

  • 8 large cherry tomatoes
  • 25cm (335g) pizza base
  • 1/4 cup basil pesto
  • 24 baby bocconcini, halved
  • 24 fresh small basil leaves

Method

  • Step 1 Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Cut each tomato into 3 thick slices. Using a 4cm cutter, cut 24 rounds from pizza base. Place on prepared tray. Spread with pesto. Top each round with 1 tomato slice and 2 bocconcini halves.
  • Step 2 Bake for 8 minutes or until bases are crisp and cheese melted. Top with basil. Serve.