Special Diet

Quick Roasted Vegetable Pizzas

cook 20 mins
  • 2 ready-made chilled pizza dough bases (each about 23 cm/9 in in diameter)
  • 400 g (13 oz) ready-made tomato pizza sauce
  • 16–20 black olives, pitted
  • 400 g (13 oz) roasted mixed peppers in olive oil (from a jar), drained and roughly chopped
  • 200 g (7 oz) Sunblush tomatoes
  • 3 tablespoons caperberries
  • 8 chargrilled artichoke hearts in oil, drained and quartered
  • 250 g (8 oz) mozzarella cheese, diced
  • roughly chopped parsley or oregano leaves, to garnish
  • Preheat the oven to 220°C (425°F), Gas Mark 7.
  • Place the pizza bases on 2 baking sheets.
  • Spread the pizza sauce evenly over the pizza bases and scatter over the olives, roasted peppers, Sunblush tomatoes, caperberries, artichoke hearts and mozzarella.
  • Bake in the preheated oven for 12–15 minutes until golden and crispy.
  • Remove from the oven and garnish with the chopped herbs before serving.
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