Two Cheese Pizza with Pesto, Rucola and Salami
My version of this appetizer style pizza is really quite swanky and stylish! It’s crammed with lovely, deep peppery flavours and the topping of fresh crisp rucola and feta just take it to a whole other level. This is a quick fix version – again perfect for that last minute lunch meal or quite suave when served sliced up with some crisp, extra chilled Sauvignon Blanc…perfect Friday nights!
- 2 ready made pizza bases – 12″ in diameter. (This is a quick fix dish so ready made is the way to go – but still make sure you buy a very good quality base)
- 1 x 250gm jar of wild rocket pesto
- 10 slices of salami (I like the version with black pepper for this recipe)
- 4 small balls of bocconcini, sliced thinly to give at least 10 slices
- 1 packet of fresh wild rucola
- 1 cup of fresh feta cheese
- Salt and Black Pepper for seasoning
- Good quality balsamic vinegar and very good extra virgin olive oil for drizzling over at the end
- Heat the oven to 200 degrees centigrade
- Spread a tablespoon of the pesto over the pizza base, covering it carefully.
- Add the salami and slices of bocconcini cheese ( 5 slices per pizza) and place in the oven. Let the cheese start melting and bubbling, then remove from the oven.
- Take the pizza out of the oven and top with the fresh rucola, crumble over the fresh feta cheese. Season with salt and black pepper and finish with a rustic drizzle of balsamic vinegar and extra virgin olive oil.
- Slice into triangles and serve straightaway.
Recipe from Taste Safari · tastesafari.co.ke