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Capsicum and Olive Pizza
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PREP TIME: |
30
mins |
| COOKING TIME:
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5
mins |
| SERVINGS:
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6 |
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Nutritional
Information:
Excellent source of vitamin C, caclium, niacin. Good source of zinc, folate, vitamin A, thiamin. Source of magnesium and iron. Food groups: Dairy, Vegetables, Cereals. Per serve (when serves 6): 2009 kJ (480cals) 31g protein 23g fat 38g carbohydrate
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Ingredients:
4 large capsicums [for best effect, choose a red, multi-coloured, green and a yellow]
1 tablespoon olive oil
3 large onions sliced
5 cloves garlic, crushed
6 de-seeded black olives, finely chopped
4 ripe tomatoes
torn or sliced basil leaves
1 packet (500g) grated mozzarella cheese or try bocconcini (baby mozzarella cut into slices)
6 pocket breads or mini pizza bases
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Instructions:
Remove tops of capsicums and cut down their ridges, removing seeds and pith, then lay flat on a grilling tray and grill until the skin bubbles and burns. Place the pieces in a brown paper bag for 20 minutes, after which they can be easily peeled. Cut the peeled capsicum into strips.
In a non-stick fry pan, add the oil and gently saute the onion and garlic until soft. Remove from heat and mix in the olives.
Place the pocket bread on an oven tray and spoon on the basil leaves and then pile on the capsicum.
Sprinkle on the cheese and bake in a pre-heated oven at 250ŚC until the cheese is cooked and bubbling.
Another Fresh Idea
This same recipe can be used for entertaining, but instead of using pocket bread, use a cookie cutter to cut out puff pastry discs and build the mini pizzas the same way.
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