Recipes

Ingredients

• 1/2 cup sun dried tomato pesto
• 1 prepared pizza base (approximately 25-27cm in diameter) 
• 100g roasted red capsicum, sliced 
• 100g marinated green and black olives, sliced 
• 180g South Cape Persian Fetta®, oil reserved
• thinly sliced red onion to garnish 
• fresh basil leaves, for garnish

Method

Spread pesto evenly across pizza base. Top with capsicum, olives and drizzle each with a little reserved oil.

Bake pizza in a 250°C pre-heated oven for 7-10 minutes or until the base is crisp and vegetables are heated through. Top with crumbled South Cape Persian Fetta®, red onion and basil leaves. Serve with a crisp fresh salad.