Roasted cherry tomato, basil and sour cream pizzas
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Swap pizza sauce for olive oil in these crisp mini pizzas. A scoop of sour cream and a handful of basil leaves and dinner is served!
Ingredients
Pita bread
124 g, (4x31g thin pockets)
Olive oil
1 tbs
Garlic
1 clove(s), crushed
Extra light cheddar cheese
⅔ cup(s), grated, (60g)
Tomato(es)
250 g, halved
Fresh basil
2 tbs, shredded
Extra light sour cream
¼ cup(s)
Fresh basil
1 tbs, extra, to garnish
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Place pocket pitas on baking tray. Combine oil and garlic in a small bowl, then season with salt and freshly ground black pepper.
2
Spoon oil mix evenly over tops of pitas. Sprinkle with grated cheese and top with cherry tomatoes. Bake in oven for 10–12 minutes or until pizzas are golden and crisp and tomatoes soft.
3
Meanwhile, combine basil and sour cream in a bowl. Remove pizzas from oven and cool for 5 minutes. Top with 4 teaspoons basil sour cream, then serve garnished with extra basil.
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