Pesto, Mozzarella and Cherry Tomato Pizza

minutes / people
Pesto, Mozzarella and Cherry Tomato Pizza


1. Preheat oven to 240°C
2. Make the pizza base according to the pack instructions
3. On a lightly floured surface, roll and thinly stretch the dough making it into an irregular circle to fit your baking tray
4. Spread the Sacla’ Pesto over the pizza base, taking it to within 1cm of the edges
5. Top with the mozzarella and cherry tomatoes
6. Scatter over the Parmesan and oregano and season well
7. Bake in the middle of the oven for about 7 minutes, until the base is crisp and golden and the mozzarella is melted
8. Transfer to a board or plate, top with rocket and drizzle with olive oil


  • 1 pack Pizza base mix, approx 145g
  • Plain flour for rolling out
  • 2 tbsp Saclà Classic Basil Pesto
  • 125g Buffalo mozzarella, drained and torn into smallish pieces
  • 6 Cherry tomatoes, halved
  • 1 heaped tbsp Parmesan, finely grated
  • 1 heaped tbsp Oregano
  • Salt
  • Black pepper
  • A small handful of Rocket
  • Extra virgin olive oil for drizzling