Ingredients
Method
1.Preheat oven to 180°C. Line two oven trays with baking paper.
2.Use a serrated bread knife to cut bread into 2cm-wide slices. Place bread slices, cut-side up, onto the oven trays. Bake about 10 minutes or until bread is crisp.
3.Spread half bread slices with pesto; top with the semi-dried tomato and bocconcini. Spread rest of bread slices with the tomato paste; top with the pineapple, bacon and cheddar.
4.Put trays back in oven and bake about 12 minutes. Take trays out of oven. Sprinkle basil leaves over pizza fingers.
Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat.
Note
