Ratatouille, Halloumi and Basil Pesto Pizza
- Pre-heat oven to 220 ˚C.
- Sauté each of the vegetables individually in 15 ml of oil. Lastly, add the garlic. Remove and place into a bowl.
- Mix all the vegetables together and place back in the pan. Add the Robertsons Veggie Seasoning, thyme and Knorr Professional Tomato Pronto and allow to simmer for 2 minutes.
- Place the ratatouille mix on the pizza base, top with mozzarella cheese, cubed halloumi and basil pesto and bake in hot oven for 10 minutes.
- Anything made in a traditional or non-mechanised way is popular, so a pizza made from stoneground wholewheat is destined for success, especially a pizza with delicious toppings like halloumi and basil pesto.