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Pancetta, Olive & Oregano Pizza
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Pancetta, Olive & Oregano Pizza
Ingredients:
¼ cup tomato passata
1 clove garlic, crushed
1 large prepared pizza base
1 cup grated mozzarella
150g thinly sliced pancetta
1 tablespoon fresh oregano leaves
12 cherry tomatoes, halved
¼ cup Sandhurst Black Barchetta Olives
1 tablespoon extra virgin olive oil
Here's How:
- Preheat oven to 220oC.
- Combine passata and garlic in a small bowl and spread over pizza base.
- Top evenly with mozzarella, pancetta, oregano, tomatoes and olives; drizzle with oil.
- Bake on top shelf of oven for about 15 minutes or until base is crisp.
- Serve immediately.
Use Sandhurst Sliced or Pitted Kalamata Olives as an alternative.
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Tasty 'Taters
- Toss pitted Kalamata olives, baby capers, chopped semi-dried or sun-dried tomatoes into potato salads.
- Top oven baked potatoes with sour cream, chopped semi-dried tomato and shredded basil
- Add finely chopped Jalapeno chillies to a mashed avocado; mix in a couple of spoonfuls of sour cream. Serve with potato wedges.
For more Sandhurst easy cooking ideas click here.
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For tips on how to store and use our products click here.
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