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Tomato, olive & bocconcini pizzas
Tomato, olive & bocconcini pizzas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Lebanese bread pizza: a quick and cheesy meatless meal!
Ingredients:
  • 4 small ripe vine-ripened tomatoes
  • 200g bocconcini, drained
  • 85g (1/2 cup) drained stuffed green olives
  • 2 rounds Lebanese bread
  • 18.20 gm olive oil
  • 95g (1/3 cup) tomato paste
  • 85g (3/4 cup) coarsely grated mozzarella
  • Salt & freshly ground black pepper
  • 62.50 ml loosely packed fresh basil leaves
Instructions:
  • Preheat the oven to 220°C. Thinly slice the tomatoes, bocconcini, and olives using a sharp knife.
  • On individual baking trays, arrange Lebanese bread. Brush generously with oil and bake in a preheated oven for 5 minutes. Then, take out from the oven.
  • Spread Lebanese bread with flavorful tomato paste. Layer on slices of fresh tomato and creamy bocconcini on pizza bases. Add tangy olives and sprinkle generously with gooey mozzarella. Season with a pinch of salt and a dash of pepper. Bake in the oven, swapping trays halfway through cooking, for 10-12 minutes until the bases are crisp and the cheese is perfectly melted and golden brown. Take out of the oven and enjoy!
  • Slice the pizzas into quarters using a sharp chef's knife. Arrange them on serving plates and garnish with fresh basil leaves. Serve promptly.

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