- 1 (140g) sachet pizza base mix
- 60ml /4 tbsp Filippo Berio Extra Virgin Olive Oil
- 2 fresh garlic cloves, crushed
- A few fresh rosemary leaves
- Mix the pizza base as per pack instructions. Roll out to a 23cm/9 inches round and place on a baking sheet. Mix oil and garlic together and brush over the dough.
- Use a knife to mark the dough into about 12 slices, then scatter over the rosemary.
- Bake at 220°C/Fan 200C/425F/Gas Mark 7, for 10 minutes.
- Break into sticks and serve warm.