Roasted vegetable pesto pizzetta

Serves: 12
Prep: 30
Cook: 30

These pizzas are spread with pesto that adds a vibrant colour and flavour to them. Pesto is an excellent alternative to traditional tomato sauce in this recipe. Give these pizzas a go, you will not be disappointed.

Ingredients

  • 4 capsicums
  • 2 punnets cherry tomatoes
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons olive oil
  • 12 small pizza bases (100g per 1 small pizza base)
  • 1 cup commercial pesto
  • 200g low fat feta
  • 1 cup rocket

Method

  1. Step 1

    Place whole capsicum on a lined baking tray and bake in a hot oven, 200°C, for 30 minutes or until charred and blistered. Remove from oven and place in paper bag to cool.

  2. Step 2

    Halve cherry tomatoes and place in a bowl with vinegar and oil. Toss well. Arrange on a lined baking tray and bake in a hot oven, 200°C, for 10 minutes or until they begin to soften. Remove from oven.

  3. Step 3

    Remove skin from capsicum and cut into slices.

  4. Step 4

    Spread pizza bases with pesto and arrange capsicum, tomatoes and crumbled feta on top.

  5. Step 5

    Place pizza bases on tray and bake in a hot oven, 200°C, for 20 minutes or until crust is crisp. Serve topped with fresh rocket. Makes 12 mini pizzas.

Tips

  • When you are time poor, purchase pre-roasted capsicums and tomatoes from the deli.
  • Use either homemade or commercial pesto in this recipe.

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