Tomato, Olive and Bocconcini Pizzas

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Ingredients (Serves 2):

• 4 small vine-ripened tomatoes

• 200g bocconcini, drained

• 1/2 cup drained Beerenberg Stuffed Olives

• 2 rounds Lebanese bread

• 1 tbs Beerenberg Extra Virgin Olive Oil

• 1/3 cup tomato paste

• 3/4 cup coarsely grated mozzarella

• Salt & freshly ground black pepper

• 1/4 cup loosely packed fresh basil leaves

Method:

1. Preheat oven to 220C. Use a sharp paring knife or chef's knife to thinly slice the tomatoes, bocconcini and olives.

2. Place Lebanese bread on separate baking trays. Brush with oil. Cook in preheated oven for 5 minutes. Remove from oven.

3. Spread Lebanese bread with tomato paste. Arrange tomato and bocconcini slices over pizza bases. Top with olives and sprinkle evenly with mozzarella. Season with salt and pepper. Cook in oven, swapping trays halfway through cooking, for a further 10-12 minutes or until bases are crisp, and the cheese is melted and golden brown. Remove from oven.

4. Use a sharp chef's knife to cut pizzas into quarters. Place on serving plates and sprinkle with basil leaves. Serve immediately.