1 pizza base
2 tbsp Riviana Italian Pizza Pasta Sauce
150g Riviana Sundried Tomato Strips
10 slices Riviana Fire Roasted Red Pepper Strips
10 Riviana Quartered Marinated Artichoke Hearts
1 cup mozzarella cheese, sliced
150g Riviana Fruit Chutney
1/2 bunch basil, roughly sliced
seasoning to taste
Preheat the oven to 180°C.
Place the pizza base onto a flat baking tray. Using a spoon spread the pizza sauce all over the base.
Evenly spread the sundried tomato strips, red pepper strips, artichokes and mozzarella over the pizza.
Lastly, spoon on the fruit chutney and then the basil and seasoning. Cook for 15 – 20 minutes until the cheese is melted and the base is starting to brown around the edges. Garnish with fresh basil to serve.
