Steps
- Preheat the oven to 350°F / 180°C. Put 2 plain pizza bases on baking sheets and spread with 6 tablespoons of passata.
- Arrange 400g of sliced mixed red and yellow tomatoes in patches of color. Add 75g of sprouting broccoli, with the stems thinly sliced.
- Lightly squash 150g of mozzarella bocconcini and distribute over the pizzas. Drizzle with 2 tablespoons of fresh basil pesto.
- Bake for 15-20 minutes, until the cheese bubbles and begins to brown. Scatter with fresh basil leaves.