Sundried tomato pesto and artichoke pizza

March 23, 2015


  • 1/2 cup (80g) drained sundried tomatoes

  • 1 tablespoon pine nuts

  • 2 tablespoons olive oil

  • 2 gluten-free pizza bases 
  • 150g fresh buffalo mozzarella or bocconcini, thinly sliced 
  • 170g jar marinated artichokes, drained, halved 
  • 1/2 cup pitted kalamata olives

  • Baby rocket leaves, to serve


  1. Preheat the oven to 220°C.
  2. Place sundried tomatoes, pine nuts and oil in a food processor and process to a paste. Place 2 pizza trays in the oven to heat for 5 minutes. Spread the pizza bases with tomato pesto. Top each with cheese, artichokes and olives. Bake for 6-8 minutes, until cheese is melted and bubbling and base is crisp. Top with rocket and serve immediately.

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