Sunday, 7 October 2007

Sunday Brunch Pizza

Whip up some fresh pesto Gumnut Cottage: Home-made Pesto while de-frosting a few puff pastry sheets. Put the oven on hot - 230 degree's c and preheat a couple of baking sheets (tins). Cut pastry sheets in half and fold edges in. Spread with tomato paste then top with basil pesto, bocconcini and freshly ground black pepper. Cook until puffed up and brown - approx 15-20 mins.

Serve with a fresh garden salad.

Mmmm, absolutely delicious.

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