Pesto Pizza


High in fiber and bursting with classic Mediterranean flavors, this pizza is easy to prepare and great to share in good company.



1 bunch basil, leaves removed

3 cloves garlic

¾ cup pine nuts, toasted

½ tsp salt

¼ cup light olive oil






2 large wholemeal pizza bases

2 pints mini roma tomatoes, quartered

1 cup artichoke halves, quartered

1 tub fresh bocconcini, sliced

24 kalamata olives


To make pesto, place basil, garlic, pine nuts and salt in a food processor. Process mixture while slowly pouring in the oil, then add enough water to make the pesto smooth.

Spread pizza bases with pesto.

Arrange tomatoes, artichokes, bocconcini and olives over pesto.

Bake at 350 degrees for 20 minutes, or until crust is golden.


For convenience, a ready-made pesto also works well with this recipe.