Dietary guidance: v
Pizza dough - any recipe would do, I just happened to use the one from Heston Blumenthal's Perfection book. PizzaMaking.com is a good source of recipes.
Sun Dried Tomato Pesto: Place 1 garlic clove, 1/2 tsp sea salt, 50g sun dried tomatoes (reconstituted), 25g fresh basil leaves, 25g pine nuts, 90ml extra virgin olive oil into a blender or food processor and blend until smooth. Stir on 2 tbsp grated parmesan cheese.
Semi Dried Tomatoes - Get a load of good quality cherry tomatoes. Peel, cut in half and de-seed. Toss in olive oil. Place each half on baking tray lined with foil. Place a thin slice of garlic, and a small piece of fresh basil on each tomato. Sprinkle with fresh thyme. Place in oven at 110 degrees for 1-2 hours. Keep an eye on them as you don't want them to burn. Take out of oven when done and remove the garlic and basil and any thyme leaves.
Heat the oven up as high as it will go. Minimum of 250c, but higher would be better if possible.
Flatten out the dough and cut into small pieces.
Place a small amount of the pesto on each piece of dough.
Top with a small piece of mozzarella, a semi dried tomato half.
Place in oven for a few minutes, or until done.
Top each cooked miniature pizza with a small piece of fresh basil.