Pesto pizza with toasted pine nuts, goats cheese and cherry tomatoes (recipe)


BRB I am going to have to make that pesto pizza thing again – me, on FB chat to my husband

This my current lunch of choice when I don’t have much time to cook before I need to be back at work.

It’s inspired by a pizza I had at Ludos in North East Lincolnshire. Its so yummy, vegetarian and looks ‘posh’ – not bad for a meal that takes 10 minutes including prep and cooking time!

Here’s what to do…


  • 1 wholemeal Warburton’s square wrap (or any flat bread)
  • 1 tbsp pine nuts
  • 1 tbsp green pesto (Sacla UK Organic Basil Pesto is vegetarian)
  • 2 cherry tomatoes
  • 20g goats cheese
  • Black pepper
  • drizzle of olive oil


  1. Preheat the oven to 200C (180C fan assisted)
  2. Spread the flat bread with the pesto, almost to the edges
  3. Toast the pine nuts in a hot, dry pan – it’ll only take 60 seconds or so for them to take on some colour – don’t burn them! Sprinkle on top of the pizza
  4. Cut the tomatoes into quarters and arrange on the pizza
  5. Break the goats cheese into little pieces are sprinkle over the pizza OR if preferred, do this step at the end after it comes out the oven so that the cheese isn’t melted (both ways are yummy)
  6. Mill some black pepper over the top and drizzle with a teeny bit of olive oil
  7. Place straight onto the baking shelf and cook for just 5 minutes


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