½ tsp extra virgin olive oil
1 clove garlic, crushed
60 ml (¼ cup) salt-reduced vegetable stock
250 g (1 punnet) cherry tomatoes, chopped
1 small pita bread (45g)
80 g bocconcini, torn into pieces
8 small basil leaves, to serve
Freshly ground black pepper, to serve
25 g (1 cup) rocket leaves, to serve
1 small carrot, peeled into ribbons, to serve
1 drizzle balsamic glaze, to serve
- Preheat oven to 200°C (fan-forced). Heat oil in a medium non-stick frying pan over a medium-high heat. Add garlic, stock and half (125g) the tomato. Bring to a simmer. Reduce heat to medium and cook, covered, for 3 minutes or until tomato softens. Use a potato masher to roughly mash tomato mixture and simmer for a further 2-3 minutes or until sauce reduces and thickens. Set aside for 5 minutes to cool slightly.
- Put pita bread on an oven tray. Bake for 5 minutes. Turn bread over and spread with tomato mixture. Top with bocconcini. Bake for 5 minutes or until cheese melts and base is crisp. Sprinkle with basil leaves and pepper.
- Toss together rocket, carrot and remaining tomato. Drizzle over balsamic glaze. Serve salad with pizza.