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Antipasti Pizza

Antipasti pizza

Note: For this recipe, I tried a few different pre-made pizza bases. I had the best success with the ones that were fresh (from the bread section or the baker), not refrigerated or frozen. The ones I liked best weren’t the cheapest but still fit into the $20-budget.

Serves:

N/A

Preparation Time:

N/A

Cooking Time:

N/A

Ingredients

4 pizza bases (about 20 cm)
1 cup tomato pizza sauce
1 cup grated mozzarella cheese
1 cup grated tasty cheese
1 red onion
½ of a 260 g jar chargrilled capsicum
¼ cup sliced, pitted kalamata olives
50 g feta
1 Lebanese cucumber
2 shallots
1 tablespoon olive oil
1 teaspoon balsamic vinegar
100 g baby spinach

Method

  1. Preheat the oven to 200°C. Line the baking trays with baking paper and place 2 bases on each.
  2. With the back of a spoon, spread pizza sauce on each base. Top with the grated mozzarella and tasty cheese.
  3. Peel and roughly chop the onion. Divide the onion, capsicum and olives between the pizzas, then crumble a little feta over each one. Place in the oven for 4 minutes. (Set the timer.) Swap the top and bottom trays and cook for a further 4–6 minutes.
  4. While the pizzas cook, cut the cucumber into quarters lengthways, then into 2 cm lengths. Peel and chop the shallots. Place the olive oil and balsamic vinegar in the large mixing bowl and whisk lightly with a fork. Toss through the spinach, cucumber and shallots and place on the serving platter on the table.
  5. Slide the pizzas onto a board and serve to the table with the cutter

Credits:

Julie Goodwin’s 20/20 Meals, by Julie Goodwin, Hachette, RRP: $34.99

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