Pizza Athenee

P15 minutes C30 minutes S12


12 pizza bases
Riviana Canola Oil Spray
60g Riviana Minced Garlic
240g Riviana Tomato Puree
1.2kg thinly sliced mozzarella cheese
600g Riviana Sundried Tomato Strips
480g Riviana Pizza Cut Pineapple, drained
360g Riviana Sliced Black Olives, drained
240g marinated feta cheese, crumbled
50g fresh thyme leaves


Spray the pizza bases with canola oil, and spread with garlic and tomato puree.


Top each pizza with mozzarella slices, sundried tomato strips, pineapple, olives, crumbled feta and thyme leaves.


Bake at 220C°C for 10-15 minutes, or until golden brown and piping hot.

Products used