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  • 2 x 30cm Bazaar Gourmet Pizza Bases

  • 150g tub Wattle Valley Basil Pesto Dip

  • 275g vine-ripened Amoroso tomatoes, sliced into 3

  • 250g ham slices

  • 200g mozzarella, sliced


  • 1.

    Preheat oven to 220°C or 200°C fan. Spread each pizza base with half the basil pesto and top each with half the tomatoes, ham and mozzarella. Bake for 15 mins, or until golden and base is crisp.


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