Eat well. Live well.
Print hero

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.

    Find a recipe

    Looking for more?

    All recipes A to Z
    Popular searches:

      Featured recipes

      Purple power smoothie

      Purple power smoothie

      Seeded date loaf

      Seeded date loaf

      Raspberry & pistachio dessert bars

      Raspberry & pistachio dessert bars