Pepperoni, Artichoke and Olive Pizzas

cook 30 mins
Tags: Quick eats
  • plain flour, for dusting
  • 145 g (5 oz) packet pizza base mix
  • 3 tablespoons sun-dried tomato paste
  • 125 g (4 oz) artichoke antipasti from a jar, drained
  • 75 g (3 oz) sliced pepperoni
  • 25 g (1 oz) pitted black olives
  • 125 g (4 oz) mozzarella cheese, sliced
  • 1 tablespoon olive oil
  • green salad, to serve
  • Dust a large baking sheet with flour. Make up the pizza base mix according to the packet instructions. Turn out the dough on to a lightly floured work surface and knead until smooth and stretchy, then cut in half and roll out 2 large circles. Place on the prepared baking sheet.
  • Spread the tomato paste over the bases, then top with the artichokes, pepperoni and olives. Arrange the mozzarella on top and bake in a preheated oven, 240°C (475°F), Gas Mark 9, for 10–12 minutes, or until the bases are crisp and the topping is golden.
  • Drizzle the pizzas with the oil and serve with a green salad.
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