Lizza Bruschetta with Pesto

Lizza Bruschetta with Pesto

Lizza Low Carb Pizza Bruschetta with Pesto - vegetarian, gluten-free, rich in fiber. 100% organic.


  • Ingredients for 2 portions
  • 2 Lizza Pizza Bases
  • 100g Lizza Organic Pesto „Basil-Olive“
  • 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




  1. Preheat the oven to 220 °C (top / bottom heat).
  2. Mix the crème fraîche with the Organic Pesto „Basil-Olive“ and spread over the pre-baked Lizza Pizza Bases.
  3. Cut the mozzarella into thin slices and spread over the two Lizza Pizza Bases. Then bake both 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 with baby spinach and the bruschetta topping and serve.
  7. Bon Lizzappetite!

Tip: Works great with any topping or spread you can think of! For a plant-based variant don't forget to use vegan Crème fraîche instead.


Low Carb Bruschetta with Pesto