Free-Form Margherita Pizza

  • passata
  • garlic
  • 300g pizza dough
  • 300g vine tomatoes
  • basil pesto
  • rocket basil
  • small tub of Mozzarella bocconcini (cheese) balls

Combine the passata and garlic. Spread over dough base, and top with tomatoes, pesto, herbs and Mozzarella. Bake in oven at 200°C for 20 mins.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Diane Heierl • Photography C&D Heierli