FROM ITALY WITH LOVE
Oct 29, 2021
3 minutes
![f068-01](https://article-imgs.scribdassets.com/7cm7ign5fk95b38f/images/fileZ1T8LVTM.jpg)
POMODORO PESTO
The topping of tomatoes, fragrant basil and creamy mozzarella, finished off with rich pesto, creates a heavenly combination of flavours.
Makes two classic pizzas
■ 1 quantity of pizza
■ olive oil, for greasing
■ flour, for dusting
■ 160g passata
■ 12 basil leaves
■ 12 baby plum tomatoes, halveed
■ 130g block mozzarella, diced
■ 2 pinches dried oregano
■ freshly ground black pepper
■ 2 dessertspoons garlic oil
■ To finish
■ 40g (2 heaped tbsp) pesto
While your dough is rising, preheat your oven to 230°C/Fan 210°C/Gas 8. Lightly
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