This sun-dried tomato pesto pizza is packed with flavour – perfect for an easy mid-week dinner.
Preheat the oven to 220°C/fan 200°C/gas mark 7.
Heat the oil in a small pan over a low heat, add the chopped onion and garlic and fry gently for 10 minutes until soft and translucent, add the chopped tomatoes, balsamic vinegar and season with salt and freshly ground pepper. Bring to a gentle simmer and cook for 15 – 20 minutes until thickened slightly.
Place the pizza bases onto baking sheets, spoon the tomato sauce over each one, then top with the sundried tomatoes and blobs of pesto before sprinkling over the Pure Cheese.
Cook for 10-12 minutes until the cheese is melted and bubbling, top with the rocket leaves and serve immediately.