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Dried tomato pesto and basil pizza from François Chartier Recipe

Dried tomato pesto and basil pizza from François Chartier
Source: Iga

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Ingredients

  • 1 pizza shell of choice
  • 125 mL (½ cup) dried tomato pesto
  • 1 ball of fresh mozzarella, thinly sliced
  • To taste, fresh Thai basil, coarsely chopped.
PREP TIME
10m
COOK TIME
30m
TOTAL TIME
40m
YIELD
de 4 à 6 portions

Instructions

  • Preheat oven to 190°C (375°F).
  • Place the pizza shell on a baking sheet and spread the dried tomato pesto on top.
  • Add the mozzarella slices.
  • Bake on the middle rack for about 30 minutes.
  • Remove from the oven and sprinkle with basil before serving.
  • You can replace the basil with finely ground cloves.

Dinner

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A recipe from Iga

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