Basil Pesto Cream Cheese Pizzas with Iceberg Salad

Basil Pesto Cream Cheese Pizzas with Iceberg Salad

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 19, 2018.

Ingredients

Pizzas

  • ½ red onion
  • 1 courgette
  • ½ punnet cherry tomatoes
  • 70g tomato paste
  • 2 Tbsp olive oil
  • 3 sprouted seed pizza bases
  • 70g finely grated Parmesan cheese
  • 50g basil pesto
  • 150g cream cheese

Salad

  • 3 Tbsp GF mayonnaise
  • 2 tsp GF white wine vinegar
  • ½ red onion (optional)
  • ½ iceberg lettuce *
  • ½ punnet cherry tomatoes

Steps

  1. Prep toppings Preheat oven to 220°C. Preheat two oven trays. Thinly slice first measure of onion; dice courgette 1cm; cut all cherry tomatoes in half (reserve half for salad). Mix tomato paste and oil together in a small bowl.
  2. Top pizzas Cut one pizza base in half. Evenly spread tomato mixture between bases, leaving an edge for the crust. Top with grated cheese, onion, courgette and first measure of cherry tomatoes.
  3. In a small bowl, mix basil pesto and cream cheese, until well combined. Use a teaspoon to dollop mixture evenly over pizzas and season. Carefully place one and a half pizzas on each preheated tray.
  4. Cook pizzas Cook pizzas for about 16 minutes, until bases are crispy and golden. Swap trays halfway during cooking.
  5. Prep salad Whisk mayonnaise and vinegar in a large bowl; finely dice second measure of onion and thinly shred lettuce. Toss onion, lettuce and second measure of cherry tomatoes in bowl with dressing. Season to taste.
  6. To serve Cut each pizza into 6–8 slices and divide between plates. Serve with salad.

Nutritional Information

Energy 2561 kj
612 kcal
Protein 11.8g
Carbohydrate 47.5g
Fat 42.1g