Bacon & Veggie Pizzas with Basil Pesto Drizzle

Bacon & Veggie Pizzas with Basil Pesto Drizzle

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 17, 2018.
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Ingredients

Pizzas

  • 3 pizza bases
  • 70g tomato paste
  • 2 Tbsp sweet chilli sauce
  • 1½ cups grated cheese
  • 1 courgette
  • 100g roasted red capsicum
  • 300g minced bacon
  • 100g feta cheese

Drizzle

  • 50g basil pesto
  • 2 Tbsp mayonnaise
  • ½-1 Tbsp cold water

Salad

  • 1 carrot
  • 1 Lebanese cucumber
  • 1 baby cos lettuce
  • Drizzle of vinegar

Steps

  1. Preheat oven to 220°C. Preheat two oven trays (or pizza stones). Cut one pizza base in half. Mix tomato paste and sweet chilli sauce together in a small bowl. Divide tomato mixture between bases and spread evenly to cover. Sprinkle cheese evenly over the bases.
  2. Cut courgette in half lengthways then thinly slice and roughly chop roasted capsicum. Divide courgette and capsicum between pizzas. Tear away small chunks of minced bacon and dot over pizzas.
  3. Transfer 1½ pizzas to each preheated tray and cook for 12-14 minutes, until bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking.
  4. In a small bowl, combine basil pesto, mayonnaise and water and set aside.
  5. Peel carrot into ribbons; thinly slice cucumber; roughly chop lettuce. Toss in a medium bowl with vinegar and a drizzle of olive oil and season. Crumble feta over cooked pizzas, drizzle over basil pesto drizzle and slice.
  6. To serve, divide pizza slices between plates and serve salad on the side.

Nutritional Information

Energy 2763 kj
660 kcal
Protein 31.9g
Carbohydrate 46.1g
Fat 38.1g