Pesto Pizza

Sanitarium The Health Food Company

High in fibre and bursting with classic Mediterranean flavours, this pizza is easy to prepare and great to share in good company.


1 bunch (100g) basil, leaves removed

3 cloves garlic

80g pine nuts, toasted

½ tsp salt

¼ cup light olive oil



2 large wholemeal pizza bases

2 punnets mini roma tomatoes, quartered

280g bottle artichoke halves, quartered

220g tub fresh cherry bocconcini, sliced

24 kalamata olives


To make pesto, place basil, garlic, pine nuts and salt in a food processor. Process mixture while slowly pouring in the oil, then add enough water to make the pesto smooth.

Spread pizza bases with pesto.

Arrange tomatoes, artichokes, bocconcini and olives over pesto.

Bake in a hot oven, 200°C for 20 minutes, or until crust is golden.


For convenience, a ready-made pesto also works well with this recipe.

Nutrition analysis completed per slice.


Nutrition Information

Energy (kJ) (Cal)1090 261
Protein (g)7.0
Fat, Total (g) Saturated Fat (g)17 4.0
Carbohydrate Sugars (g)  2.0
Dietary Fibre (g)3.2
Sodium (mg)555
Potassium (mg)223
Calcium (mg)158
Iron (mg)1.1

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