| | Chorizo and capsicum pizzas
Chorizo and capsicum pizzas
Chorizo and capsicum pizzas 4.3-5 9
  • Calories: 1555 kj
  • Fat: 16g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200°C. Place the pita pockets on a large baking tray. Spread with the tomato tapenade. Top with the chorizo, capsicum and bocconcini. Sprinkle with the parmesan.
  2. Bake in oven for 10 minutes or until the parmesan melts and the base is light brown and crisp.
  3. Top the pizzas with rocket and cut into wedges to serve.
Time for preparing:
4 min.


  • 4 pita pockets
  • 2 tablespoons tomato tapenade (see note)
  • 125g chorizo sausage, thinly sliced
  • 60g (1/3 cup) bought roasted capsicum, drained, thinly sliced
  • 100g baby bocconcini, drained, halved
  • 40g (1/2 cup) shredded parmesan
  • 50g baby rocket leaves