step by step guide to make super quick homemade Tomato, olive & bocconcini pizzas

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, olive & bocconcini pizzas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, olive & bocconcini pizzas is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, olive & bocconcini pizzas is something that I’ve loved my entire life.

Table of Contents


  • 4 small ripe vine-ripened tomatoes
  • 200g bocconcini, drained
  • 85g (1/2 cup) drained stuffed green olives
  • 2 rounds Lebanese bread
  • 1 tablespoon olive oil
  • 95g (1/3 cup) tomato paste
  • 85g (3/4 cup) coarsely grated mozzarella
  • Salt & freshly ground black pepper
  • 1/4 cup loosely packed fresh basil leaves


  • Step 1
    Preheat oven to 220°C. Use a sharp paring knife or chef’s knife to thinly slice the tomatoes, bocconcini and olives.
  • Step 2
    Place Lebanese bread on separate baking trays. Brush with oil. Cook in preheated oven for 5 minutes. Remove from oven.
  • Step 3
    Spread Lebanese bread with tomato paste. Arrange tomato and bocconcini slices over pizza bases. Top with olives and sprinkle evenly with mozzarella. Season with salt and pepper. Cook in oven, swapping trays halfway through cooking, for a further 10-12 minutes or until bases are crisp, and the cheese is melted and golden brown. Remove from oven.
  • Step 4
    Use a sharp chef’s knife to cut pizzas into quarters. Place on serving plates and sprinkle with basil leaves. Serve immediately.

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