image for Antipasto pizza recipe

Antipasto pizza by Michelle Southan

Antipasto pizza for 4 person

Create a remarkably healthy gourmet pizza in minutes with marinated vegetables and flatbread.

Ingredients for Antipasto pizza

  • 2 small (about 500g) eggplant, cut into lcm-thick slices
  • Antipasto pizza, How to Make

    • Step 1
      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 sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and thickly slice.
    • Step 2
      Preheat oven to 220°C. Place the Lebanese bread on a baking tray and spread with the passata. Top with capsicum, artichoke and olives. Season with salt and pepper.
    • Step 3
      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.
    • Step 4
      Serve pizzas immediately with baby spinach leaves, if desired.

    Notes:

    Additional information for Antipasto pizza

    Preparation: 0:10 Minutes, Cooking: 0:25 Minutes, Serving: 4 Person, Level:

    Nutrition Info:

    1255 kj Energy, 10g Fat Total, 3.5g Saturated Fat, 5g Fibre, 12g Protein, 40g Carbs (total),

    All nutrition values are per serve

    This Antipasto pizza published first on: Australian Good Taste, Images by: Ben Dearnley

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