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  • Special Occasion

    Mini Antipasto Scrolls

    • 1/3 cup Leggo’s Tomato Paste
    • 2 sheets butter puff pastry, partially thawed
    • 2 cups chopped antipasto vegetables (capsicums, eggplant, zucchini and olives)
    • 1 cup shredded mozzarella cheese
    • ¼ cup shredded parmesan cheese
    • Freshly ground black pepper, to taste
    • Baby basil leaves, for garnish

  • Main

    Roasted Vegetable And Goat Cheese Pizza

    • 200g peeled and thinly sliced butternut pumpkin
    • 1 red capsicum, halved and seeds removed
    • 1 small zucchini, sliced
    • 1 small red onion, cut into wedges
    • Oil spray
    • 2 rectangle store bought pizza bases
    • 2 x 50g sachets Leggo’s Pizza Sauce
    • 100g mozzarella cheese, sliced
    • 100g marinated goat cheese, for serving
    • 2 tablespoons pine nuts

  • Main

    Four Cheese Pizza

    • 7g packet (2 tsp) dry yeast
    • 1 cup warm water
    • 1 teaspoon sugar
    • 2 cups plain flour
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • ½ cup Leggo’s No Added Salt Tomato Paste
    • 100g ball fresh buffalo mozzarella, torn
    • 50g blue vein cheese, crumbled
    • 150g ricotta, crumbled
    • 70g freshly shaved parmesan
    • Fresh basil leaves, for garnish

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