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Servings: 2
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Ingredients

Cost per serving $2.90 view details
  • 2 red capsicums, quartered, deseeded
  • 2 pieces (20cm-diameter) pita bread
  • 80ml tomato pasta sauce
  • 4 marinated artichokes, drained on paper towel, quartered
  • 80g pitted Kalamata olives
  • 8 cherry bocconcini, torn in half
  • 100g baby spinach leaves, to serve

Directions

  1. Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 6-8 minutes or until charred and blistered. Transfer to a seal able plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and thickly slice.
  2. Preheat oven to 220°C. Place the pita bread on a baking tray and spread with the passata. Top with capsicum, artichoke and olives. Adjust season with salt and pepper.
  3. Bake in oven for 10 minutes or until pizza bases are crisp and light brown. Scatter the bocconcini over the pizzas and bake for a further 3-4 minutes or until the bocconcini begins to melt.
  4. Serve pizzas immediately with baby spinach leaves, if desired.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 214g
Recipe makes 2 servings
Calories 132  
Calories from Fat 44 33%
Total Fat 4.96g 6%
Saturated Fat 0.77g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 580mg 24%
Potassium 607mg 17%
Total Carbs 20.61g 5%
Dietary Fiber 11.3g 38%
Sugars 4.82g 3%
Protein 4.83g 8%

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