Basil Pesto Brie and Roasted Tomato Pizzettes
Ingredients:
- 110g South Cape Brie Layered with Basil Pesto
- 2 cups flour
- 2 teaspoons dried yeast
- 1 teaspoon salt
- ½ teaspoon sugar
- 175ml lukewarm water
- 1 tablespoon olive oil
- ½ cup tomato passata (Italian cooking sauce)
- 2/3 cup grated mozzarella cheese
- 100g rocket
- extra olive oil, for drizzling
- 2 tablespoons kalamata olives
- 250g slow-roasted roma tomatoes
- freshly ground black pepper, to taste
Method:
Combine flour, yeast, salt, sugar, water and oil together in a large bowl or stand mixer and mix and knead to form a smooth dough. Divide and roll out dough to make four small pizzas. Spread with passata and mozzarella and bake at 220°C for 10-15 minutes until cooked and golden. Dress rocket with a little olive oil.
Just before serving, top each hot pizza bases with rocket, slow-roasted tomatoes, olives and a slice of South Cape Brie Layered with Basil Pesto. Season with pepper and serve immediately.
Slow-roasted Tomatoes
To slow-roast tomatoes, cut roma tomatoes into quarters, place on a baking tray, drizzle with olive oil and season with salt and pepper. Roast at 120°C for 1 ½ hours until tomatoes have softened and shriveled slightly. Slow-roasted tomatoes can be stored in an airtight container in the fridge for up to 5 days.
Serves 4-6
Props featured in recipe are from The Works - Bed Bath and Table, 275 Burwood Rd, Hawthorn, VIC
