Grape and two-cheese pizza recipe

Grape and two-cheese pizza


2 x 150g pkts Pane Toscano Traditional Pizza Bases
1 1/2 tablespoons extra virgin olive oil
Pinch of sea salt flakes
330g (2 cups) Menindee grapes, halved
3 teaspoons chopped fresh rosemary
60g blue cheese
180g ctn South Cape Fresh Bocconcini, halved
2 tablespoons pine nuts


Step 1

  1. Preheat oven to 230°C. Place the pizza bases on 2 baking trays. Brush each base with 1 teaspoon oil. Sprinkle over the sea salt.
    Step 2

    Combine grape, rosemary and remaining oil in a bowl. Sprinkle over bases. Crumble over blue cheese. Top with bocconcini and pine nuts. Bake for 5-8 minutes or until the cheese melts and bases are crisp.


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