Lizza Bruschetta with Pesto

  • Ingredients for 2 portions
  • 2 Lizza Pizza bases
  • 100g Pesto Genovese
  • 50g Crème fraîche
  • 125g Mozzarella (1 ball)
  • 250g fresh baby spinach
  • 150g cherry tomatoes
  • 2 spring onions
  • 1 clove of garlic
  • 1 tbsp olive oil
  • Salt & pepper to taste

To Pizza


  1. Preheat the oven to 220 °C (top / bottom heat).
  2. Mix the crème fraîche with the Pesto Genovese and spread over the pre-baked Lizza pizza bases.
  3. Cut the mozzarella into thin slices and spread over the two Lizzas. Then bake the Lizzas in the oven for 8-9 minutes.
  4. In the meantime, wash the fresh baby spinach. Then wash, halve and dice the cherry tomatoes. Peel and chop the garlic. Wash the spring onions and cut into rings.
  5. For the topping, mix the diced cherry tomatoes with the garlic, spring onions and olive oil. Season to taste with salt and pepper.
  6. Garnish the ready-baked Lizzas with the baby spinach and the bruschetta topping and serve.
  7. Bon Lizzappetite!