Tomato, Olive Bocconcini Pizzas

This meat-free pizza uses Lebanese bread as its base for an easy, cheesy meal at home.

The ingredient of Tomato Olive Bocconcini Pizzas

• 4 small ripe vine ripened tomatoes
• 200g bocconcini drained
• 85g 1 2 cup drained stuffed green olives
• 2 rounds lebanese bread
• 1 tbsp olive oil
• 95g 1 3 cup tomato paste
• 85g 3 4 cup scratchily grated mozzarella
• salt freshly arena black pepper
• 1 4 cup loosely packed lighthearted basil leaves

The Instruction of tomato olive bocconcini pizzas

• preheat oven to 220u00b0c use a severe paring knife or chefs knife to thinly slice the tomatoes bocconcini and olives
• place lebanese bread in the region of separate baking trays brush taking into account bearing in mind oil cook in preheated oven for 5 minutes remove from oven
• expand progress lebanese bread subsequently tomato paste arrange tomato and bocconcini slices greater than pizza bases pinnacle behind olives and sprinkle evenly as soon as mozzarella season next salt and pepper cook in oven swapping trays halfway through cooking for a other 10 12 minutes or until bases are crisp and the cheese is melted and golden brown sever from oven
• use a coarse chefs knife to cut pizzas into quarters place around serving plates and sprinkle behind basil leaves benefits immediately

Nutritions of Tomato Olive Bocconcini Pizzas

calories: 863 985 calories
calories: 52 grams fat
calories: 23 grams saturated fat
calories: 48 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 48 grams protein
calories: 94 milligrams cholesterol
calories: 1900 36 milligrams sodium
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calories: nutritioninformation