Antipasto Pizza

P10 minutes C10 minutes S2

Ingredients:

  • 300g Toscano Traditional Pizza Bases
  • 170g pizza sauce
  • 100g shredded mozzarella
  • 80g drained Riviana Quartered Marinated Artichoke Hearts
  • 40g drained Riviana Sundried Tomatoes jar, sliced
  • 50g drained Riviana Sliced Kalamata Olives
  • 60g sliced prosciutto
  • handful basil leaves or rocket, to serve
  • oil from Riviana Sundried Tomatoes to drizzle

Method:

  1. Preheat the pizza oven or the oven to 230°C (210°C fan-forced).
  2. Place the Toscano Traditional Pizza Bases on oven trays and spread with pizza sauce. Scatter with about 3/4 of the cheese (save the rest for the top), Riviana Quartered Marinated Artichoke Hearts, Riviana Sundried Tomatoes and Riviana Sliced Kalamata Olives. Finish with the remaining cheese.
  3. Bake for 3 – 4 minutes in pizza oven or 6 – 8 minutes in oven or until base is crisp and cheese melted. Remove from oven, top with prosciutto, scatter with basil or rocket and serve immediately, drizzled with a little Riviana Sundried Tomatoes oil. Serve extra sundried tomato oil on the side.

Products used