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- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place the flatbreads onto large baking trays.
- In a small bowl, mix two tablespoons of pesto with tomato sauce and tomato purée. Spread evenly over the flatbreads.
- Top each pizza with the slices of mozzarella and goats cheese. Bake for 20 minutes or until the base is nice and toasted. Garnish with the remaining pesto, fresh basil and chilli oil or flakes if you like a little heat.
Per serving: 426kcals, 15.9g fat (6.5g saturated), 56g carbs, 2.2g sugars, 15.8g protein, 2.5g fibre, 1.014g sodium
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Irish coffee affogato by EUROSPAR