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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
- 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.
- 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.
- 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.
- Serve pizzas immediately with baby spinach leaves, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 2 servings | |
| Calories 132 | |
| Calories from Fat 44 | 33% |
| Total Fat 4.96g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 580mg | 24% |
| Potassium 607mg | 17% |
| Total Carbs 20.61g | 5% |
| Dietary Fiber 11.3g | 38% |
| Sugars 4.82g | 3% |
| Protein 4.83g | 8% |
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