Roast capsicum & zucchini pizza with feta & rocket

Cooking Vegetarian Roast capsicum & zucchini pizza with feta & rocket

Ready in just twenty minutes, this pizza uses capsicum, zucchini, feta and rocket to create a vegetarian-friendly dinner.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C. Preheat a large baking tray in the oven for 5 minutes.
  2. Spread the pasta sauce evenly over the pizza bases. Arrange the capsicum, zucchini and olives on top. Sprinkle with the feta and season with pepper.
  3. Place the pizzas on the prepared tray. Bake in oven for 8-10 minutes or until the bases are crisp and golden. Top the pizzas with the baby rocket leaves. Cut into pieces and serve immediately.

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125ml tomato & basil pasta sauce
2 x 250g rectangular pizza bases
150g bought chargrilled capsicum, thinly sliced
1 large zucchini, thinly sliced
40g pitted kalamata olives, halved
100g low-fat feta, crumbled
80g baby rocket leaves

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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