Spring Pizza

Ingredients

• 1 Mission Wholemeal Thin Pizza Crust

   

• For the pesto

  1 cup fresh basil leaves

  ¼ cup grated Parmesan cheese

  ¼ cup olive oil

  3 tbsp pine nuts

  3 garlic cloves

   

• For the topping

  1 large zucchini, peeled

  ¼ cup mozzarella, shaved

  ½ cup rocket, washed

  ¼ cup snap peas, sliced

  1 lime, juiced

  2 tbsp dill

  1 tbsp pine nuts, toasted

  1 tbsp olive oil

  1 Burrata

  Salt and pepper, to taste

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Mission Wholemeal Thin Pizza Crusts

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Instructions

• Step 1

  Preheat the oven to 200°C and line a tray with baking paper.

• Step 2

  To make the pesto, place all the pesto ingredients in a food processor. Blitz until a slightly chunky paste forms. Set aside.

• Step 3

  Place a Mission Pizza Crust on the prepared baking tray. Spread a generous amount of pesto sauce, leaving 2cm on the edge for the crust. Place the peeled zucchini slices around and top and sprinkle the shaved mozzarella.

• Step 4

  Transfer to the oven and bake for 8-10 minutes, or until the mozzarella is melted and the pizza crust is golden brown.

• Step 5

  Meanwhile, in a medium bowl add the rocket, snap peas, lime juice, dill, salt and pepper, toasted pine nuts and olive oil. Toss to combine.

• Step 6

  Remove the pizza from the oven once done. Garnish by scattering the prepared salad and pieces of burrata evenly around. Serve and enjoy!