PIZZA WITH SUNDRIED TOMATO PESTO

SPICY SALAMI AND MUSHROOMS

Sundried Tomato Pesto NVI

Made with

Sundried Tomato Pesto
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  • PIZZA WITH SUNDRIED TOMATO PESTO, SPICY SALAMI AND MUSHROOMS
Prep
Cook
Skill
Beginner


858.6
Calories
53.6g
Total Fat
35.7g
Protein
55.2g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 2 pre-cooked pizza bases
  • 1 jar Barilla Sundried Tomato Pesto
  • 90g Parmigiano Reggiano
  • 150g spicy Italian salami
  • 200g button mushroom, cut in quarters
  • 2 garlic cloves, chopped
  • 50ml Extra Virgin Olive oil
  • 300g Mozzarella, grated
  • 10 fresh basil leaves
  • 2 tbsp Pine nuts, toasted 
  • Salt and pepper, to taste
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Instructions

  • TO START

    Preheat the oven to 250°C with the oven tray in.

  • COOK THE MUSHROOMS

    Cook the mushroom over high heat in a fry pan with olive oil and garlic, season as required.

  • TOP THE PIZZA

    Spread the pizza bases with the Sundried Tomato Pesto, topping with mushrooms, salami and the mozzarella cheese.

  • BAKE AND SERVE

    Cook on the oven tray for 10 minutes, until the cheese is melted and the pizza base is crispy. Finish with pine nuts and fresh basil leaves, then serve.
     
     

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