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Antipasto pizza
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Whip up a quick and healthy gourmet flatbread pizza with flavorful marinated veggies.
Ingredients:
- 2 red capsicums, quartered, deseeded
- 2 pieces (20cm-diameter) Lebanese bread
- 80ml (1/3 cup) Mutti Tomato Passata
- 4 marinated artichokes, drained on paper towel, quartered
- 80g (1/2 cup) pitted kalamata olives
- 8 cherry bocconcini, torn in half
- 100g baby spinach leaves, to serve
Instructions:
- 1. Preheat the grill to high. 2. Arrange the capsicum, skin-side up, on a baking tray and grill for 6-8 minutes until charred and blistered. 3. Transfer the capsicum to a sealable plastic bag and let it sit for 5 minutes to help lift the skin. 4. Peel the capsicum and slice it thickly.
- Preheat your oven to 220°C. Lay the Lebanese bread on a baking tray, generously spread with passata, then layer on capsicum, artichoke, and olives. Season with salt and pepper to enhance flavors.
- Bake in the oven for 10 minutes until the pizza bases are crisp and light brown. Add the bocconcini on top and bake for an additional 3-4 minutes until the cheese starts to melt.
- Enjoy your freshly baked pizzas topped with delicate baby spinach leaves, if desired.