Top barbecued wholemeal pita bread with basil pesto, colourful tomatoes and bocconcini for a fresh and tasty alternative to traditional pizza.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
2 large pieces wholemeal pita bread
150g Coles Basil Pesto Dip
350g mixed tomatoes, halved
220g tub cherry bocconcini, drained, coarsely torn
60g pkt Coles Australian Baby Rocket
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on high.
Step 2
Cook the pita breads for 1-2 mins each side or until lightly charred. Transfer the pita breads to a clean work surface.
Step 3
Reserve one-third of the pesto dip. Spread the pita breads evenly with the remaining pesto dip and top with the tomato and bocconcini. Transfer to a serving plate.
Step 4
Sprinkle the pizzas with the rocket and spoon over the reserved pesto dip. Cut into wedges to serve.
Cook the pita breads for 1-2 mins each side or until lightly charred. Transfer the pita breads toa clean work surface.
Reserve one-third of the pesto dip. Spreadthe pita breads evenly with the remainingpesto dip and top with the tomato and bocconcini. Transfer to aserving plate.
Sprinkle the pizzas with the rocket and spoon over the reserved pesto dip. Cutinto wedges to serve.
220g tub cherry bocconcini, drained, coarsely torn
60g pkt Coles Australian Baby Rocket
Description
Top barbecued wholemeal pita bread with basil pesto, colourful tomatoes and bocconcini for a fresh and tasty alternative to traditional pizza.
Method
Step 1
Heat a barbecue grill or chargrill on high.
Step 2
Cook the pita breads for 1-2 mins each side or until lightly charred. Transfer the pita breads to a clean work surface.
Step 3
Reserve one-third of the pesto dip. Spread the pita breads evenly with the remaining pesto dip and top with the tomato and bocconcini. Transfer to a serving plate.
Step 4
Sprinkle the pizzas with the rocket and spoon over the reserved pesto dip. Cut into wedges to serve.
Cook the pita breads for 1-2 mins each side or until lightly charred. Transfer the pita breads toa clean work surface.
Reserve one-third of the pesto dip. Spreadthe pita breads evenly with the remainingpesto dip and top with the tomato and bocconcini. Transfer to aserving plate.
Sprinkle the pizzas with the rocket and spoon over the reserved pesto dip. Cutinto wedges to serve.
