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Antipasto pizza Recipe

by Nazzareno Casha

Ingredients

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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