Pesto, Sopressata and Bocconcini Bites

15 minutes
7 minutes
6 (32 bite
  • 1 CuisiChef Thin Pizza Crust, flavour of choice
  • 22 ml (1 1/2 tbsp.) pesto
  • 1 65g package of duBreton Sopressata Dry Sausage
  • 30 ml (2 tbsp.) grated parmesan
  • 16 bocconcini pearls (or mini-mini), cut in half
  • 8 cherry tomatoes, cut into quarters
  • Olive oil, to taste
Preparation steps
  1. Pre-heat oven to 375oF (190oC).
  2. Place the pizza crust on a baking sheet lined with parchment or a silicone baking mat.
  3. Spread the pesto over the crust, cover with slices of dry sausage and sprinkle with parmesan.
  4. Cut into 4 on each side in order to obtain 16 squares. Cut each square into 2 triangles.
  5. Place on baking sheet and cook in oven for 7 minutes. Allow to cool slightly.
  6. Garnish each triangle with a quarter cherry tomato and a piece of bocconcini.
  7. Drizzle with olive oil and serve.