Ingredients
¼ cup marinara sauce
1 plain pizza base
150g bocconcini, drained
2 tsp dried oregano
50g prosciutto slices
¼ cup basil pesto
Handful of fresh watercress
Method
Heat your oven to 210C. Preheat large baking tray.
Spoon the marinara sauce over the base of the pizza.
Tear the bocconcini balls into rough pieces and pat them dry. Place them over the pizza evenly. Sprinkle over the dried oregano.
Place in the pizza on the heated baking tray and in the oven. Bake for 20-25 minutes, until the cheese is bubbling, and the crust is golden.
Remove from the oven and allow to cool for 5 minutes.
Garnish with the slices of prosciutto, drizzle over the pesto, and lastly fresh watercress. Season with salt and pepper and serve.
