Tiny Toms Bruschetta Pizza
Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
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4 slices sourdough bread
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4 tbsp Harris Farm Basil Pesto
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180g bocconcini, torn
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250g tiny toms
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100g mozzarella, grated
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Olive oil, to drizzle
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Salt and pepper
- ½ cup basil leaves (optional)
Method:
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Preheat the oven to 220°C.
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Heat a griddle to high or use a toaster. Toast the bread for a couple of minutes until golden.
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Place the bread on a baking tray. Spread with pesto, top with bocconcini, scatter over the tiny toms and sprinkle with mozzarella.
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Season with salt and pepper and drizzle lightly with olive oil.
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Bake for 7–10 minutes until the cheese has melted and is lightly.
