Roasted cherry tomato, basil and sour cream pizzas
124 g, (4x31g thin pockets)
1 clove(s), crushed
Reduced-fat 15% cheddar cheese
⅔ cup(s), grated, (60g)
250 g, halved
2 tbs, shredded
Extra light sour cream
1 tbs, extra, to garnish
- 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.
- 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.
- 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.