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
Preheat the oven to 220°C.
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.