SUN-DRIED TOMATO PESTO

Makes 250 ml

 

1 cup sun-dried tomatoes

1/2 cup peanuts (or other)

1/8 cup vegetable oil

1/2 cup grated Cheddar cheese

Pinch salt

 

Blend.  Spoon into jar, cover with oil.  Refrigerate up to 5 days or freeze.

Recipe and photo:  Alma Pretorius

 

Mozzarella, baby tomato and fresh basil pizza

 Pizza!!! 

I used wholewheat self raising flour for the crust. 

 Mixed All Gold ketchup (the BEST ketchup) with chilies, garlic and dried Oregano. Spread it on the crust. 

Placed grated Mozzarella on the edges - then folded it over (you can see on left hand side of photo). 

 Sliced Mozzarella cheese all over crust, halved fresh baby tomatoes and more grated Mozzarella cheese. Baked at 200oC for 20 minutes. Sprinkled with fresh basil.