• 2 x 150g pkts Pane Toscano Traditional Pizza Bases
  • 1 1/2 tablespoons extra virgin olive oil
  • Pinch of sea salt flakes
  • 330g (2 cups) Menindee grapes, halved
  • 3 teaspoons chopped fresh rosemary
  • 60g blue cheese
  • 180g ctn South Cape Fresh Bocconcini, halved
  • 2 tablespoons pine nuts
  • Step 1 Preheat oven to 230°C. Place the pizza bases on 2 baking trays. Brush each base with 1 teaspoon oil. Sprinkle over the sea salt.
  • Step 2 Combine grape, rosemary and remaining oil in a bowl. Sprinkle over bases. Crumble over blue cheese. Top with bocconcini and pine nuts. Bake for 5-8 minutes or until the cheese melts and bases are crisp.