My version of this appetizer style pizza is really quite swanky and stylish! It’s crammed with lovely, deep peppery flavours and the topping of fresh crisp rucola and feta just take it to a whole other level. This is a quick fix version – again perfect for that last minute lunch meal or quite suave when served sliced up with some crisp, extra chilled Sauvignon Blanc…perfect Friday nights!
Heat the oven to 200 degrees centigrade
Spread a tablespoon of the pesto over the pizza base, covering it carefully.
Add the salami and slices of bocconcini cheese ( 5 slices per pizza) and place in the oven. Let the cheese start melting and bubbling, then remove from the oven.
Take the pizza out of the oven and top with the fresh rucola, crumble over the fresh feta cheese. Season with salt and black pepper and finish with a rustic drizzle of balsamic vinegar and extra virgin olive oil.
Slice into triangles and serve straightaway.
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