Micro Basil Pesto Pizza with Cherry Tomatoes

There are few things better than a freshly baked pizza, especially when it's topped with sweet cherry tomatoes, melted mozzarella and fragrant basil pesto.

Serves 2–4

Preparation time: 15 minutes

Cooking time: 10–15 minutes

Total time: Approximately 30 minutes

Ingredients

For the pizza

• 2 ready-made pizza bases

• 150g cherry tomatoes, halved

• 200g mozzarella, torn into small pieces

• 80g tomato passata

• 1 tbsp olive oil

• Freshly ground black pepper

• Extra micro basil leaves to garnish, optional

For the micro basil pesto

• 25g fresh micro basil

• 25g pumpkin seeds or pine nuts

• 20g finely grated Parmesan or vegetarian hard cheese

• 1 small garlic clove

• 50ml extra-virgin olive oil

• 1 tsp fresh lemon juice

• Pinch of salt

• 1–2 tbsp water, if needed

Instructions

1. Preheat the oven to 220°C fan (240°C conventional) and heat a baking tray.

2. Process the micro basil, seeds, cheese and garlic. Add the olive oil and lemon juice; thin with water if needed, then add salt.

3. Put the pizza bases on baking paper and spread with passata, leaving a border.

4. Add the mozzarella and cherry tomatoes. Drizzle with olive oil and season with pepper.

5. Bake for 10–15 minutes, until cooked, golden and the cheese has melted.

6. Remove from the oven and spoon the pesto over the warm pizzas.

7. Garnish with fresh micro basil, slice and serve immediately.