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Wild Rocket (Arugula) and Pine Nut Pizzette

Course Appetizer, Main Course


  • 3 tbsp sun-dried tomato paste
  • 6 oz mozzarella cheese sliced
  • 1 oz wild rocket (arugula) chopped
  • 2 tbsp pine nuts
  • 2 tsp flavored olive oil of your choice ( PRIMO Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)


  • Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal. Spread with sun-dried tomato paste. Top with wild rocket and pine nuts.
  • Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed.
  • Bake the pizzettes for 10 minutes, or until puffed and golden brown.