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Roasted vegetable pesto pizzetta

Name: Roasted vegetable pesto pizzetta
Prep time: 30 min
Cook time: 30 min
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

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

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Seasonal Food Guide

Method

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.
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.
Step 3
Remove skin from capsicum and cut into slices.
Step 4
Spread pizza bases with pesto and arrange capsicum, tomatoes and crumbled feta on top.
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.