| | Antipasto pizza
Antipasto pizza
Antipasto pizza 4.3-5 9
  • Calories: 1779 kj
  • Fat: 29.4g
  • Carbohydrates: 18.4g

How to Make:

  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray.
  2. Spread tomato paste over base. Sprinkle with 1/2 cup cheese. Top with roasted tomato, salami, vegetables and olives. Sprinkle with remaining cheese. Bake for 12 to 15 minutes or until cheese has melted and base is crisp.
  3. Combine rocket, onion and parmesan in a large bowl. Drizzle over oil and vinegar. Toss to combine. Season with salt and pepper.
  4. Serve pizza with rocket salad.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 30cm round pizza base
  • 1 tablespoon tomato paste
  • 1 cup grated mozzarella cheese
  • 1/3 quantity Semi-roasted tomatoes (see related recipe)
  • 1/2 x 100g packet Hans sliced pepperoni salami
  • 1/2 x 280g jar antipasto vegetables, drained, chopped
  • 1/4 cup (40g) pitted kalamata olives
  • 120g baby rocket
  • 1 small red onion, halved, thinly sliced
  • 1/3 cup shaved parmesan
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
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