Fresh, tasty and an ode to what some people might think is just boring tomato. These flavour combinations are a match made in heaven!

PREP TIME 20min | COOK TIME 15 min (+ standing) | MAKES 6 



  • 3 cups bread flour or plain flour
  • 2 tsp dried yeast
  • 2 tsp caster sugar
  • 2 tsp salt
  • 2 tbsp olive oil


  • ¾ cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • 1 small clove garlic, crushed
  • 1 tsp dijon mustard
  • 2 tbsp red wine vinegar
  • ⅓ cup olive oil


  • 350 g mixed tomatoes
  • 250 g mozzarella, torn
  • 2 tbsp olive oil
  • 1 clove garlic, chopped finely
  • ¼ cup small basil leaves
  • ¼ cup grated parmesan-style cheese



COMBINE flour, yeast, sugar and salt together in a bowl. Make a well in the centre. Stir in oil and 1 cup warm water or enough to mix into a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover and stand in a warm place for 1 hour or until the dough is doubled in size. 

TURN dough onto a floured surface, knead until smooth.


BLEND or process the herbs, garlic, mustard and vinegar to form a coarse paste. Transfer into a bowl. Stir in olive oil to combine. 


PREHEAT oven to 240ºC. Oil three oven trays and place in a heated oven.

DIVIDE dough into six portions. Roll each portion on a floured surface into rough rounds. Place bases on hot trays and spread 1 tablespoon of the salsa verde on each base. Bake for 15 minutes or until the bases are golden and crisp.

HALVE or quarter tomatoes. Place tomatoes and mozzarella on bases and drizzle with oil. Top with garlic, basil and cheese; season with pepper. Spoon remaining salsa verde over pizzettas.

Written for Food&Home

Featured image: Aremedia