Preheat the oven to 240°C. Spread  Sacla Classic Basil Pesto over Pizza bases to within 1cm of the edge, then top with the bocconcini and cherry tomatoes. Sprinkle with parmesan and oregano and season to taste. Bake the pizza on the middle shelf of the oven for  7-10 minutes until the base is crisp and golden, and the bocconcini has melted.



Transfer to a board or plate, top with rocket leaves and drizzle with olive oil. Serve piping hot.

Prep Time
5 mins
Cook Time
10 mins

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