This is one of our favourite pizzas. I sometimes make the base - have tried different ones without flour, but when in a hurry, I just buy one of the thin pizza bases, bread bases or even make it with Lebanese bread. These toppings are also delicious with jamon serrano or prosciutto instead of the salami.
INGREDIENTS
2 pizza bases
4 Tbsp tomato pasta sauce (I like Roasted vegetables, Sundried tomato and roasted garlic or Tomato, olive and chilli)
4-6 Tbsp grated Parmesan
8-12 slices marinated artichoke hearts
1 large marinated roasted capsicum, cut into thin slices
4 slices marinated roasted eggplant, thinly sliced
100g salami of your choice, sliced
200g bocconcini
METHOD:
Preheat the oven to 200°C fan forced.
Put the pizza bases on two pizza pan trays. Add the tomato sauce and sprinkle with the parmesan cheese.
Top with slices of artichoke, capsicum and eggplant.
Add the salami and top with the bocconcini, cut into small pieces.
Put in the oven for 10 minutes. One tray should fit at the top and another one at the bottom of the oven. After this time, swap the trays and bake the pizza for an extra 5 to 10 minutes.
Remove from the oven, and cut into triangles. Serve immediately.
Serves 4-6
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