Salsa Verde Pizzettas
Over a year ago
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Ingredients
- 1 quantity basic pizza dough
- 150g (5½oz) ricotta cheese
- 150g (5½oz) fresh pesto
- 4 garlic cloves. finely chopped
- 2 tbsp capers. rinsed
- 30g(1oz) roughly chopped flat-leaf parsley
- 12 sunblush tomatoes. drained
- Wild rocket to garnish
Accompaniment
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Method
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1
Preheat the oven to 220C/gas 7. Divide the pizza dough into 6, and roll each one out to a 10cm (4in) disc. Place on a baking sheet.
Spread half the ricotta cheese over the pizzetta bases. Mix together the pesto, garlic, capers and parsley, and spread this mixture over the cheese-spread bases. Top with the sunblush tomatoes.
Bake in the preheated oven for 12-15 minutes, or until the bases are golden. Garnish with wild rocket leaves and drizzle with a little olive oil before serving.
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