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Recipe by Janice Dickson
Pre-heat oven to 220C. Place frozen pastry on lined tray. Spread pesto over pastry & top with onions. Sprinkle with pinenuts, parmesan & feta. Cook for 10 mins.
Warm sundried tomatoes. Chop Basil. Sprinkle tomatoes, then basil on top of pastry. Slice & serve with salad. (use different types of pesto if desired)
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