Antipasto Pizza

Name: Antipasto Pizza
Ingredients: 4 pita pockets (15cm); 1/4 cup pizza sauce; 1/4 cup parmesan cheese (freshly grated); 75 g salami (shaved hot coarsely chopped); 100 g char-grilled eggplants (drained coarsely chopped); 100 g artichoke hearts (4 marinated and quartered); 100 g roasted red peppers (or char grilled thinly sliced); 1/4 cup kalamata olive (pitted chopped); 100 g mozzarella cheese (thinly sliced); 1/4 cup basil leaves (baby)

10 ingredients

6 steps

Ingredients

4 pita pockets (15cm)
1/4 cup pizza sauce
1/4 cup parmesan cheese (freshly grated)
75 g salami (shaved hot coarsely chopped)
100 g char-grilled eggplants (drained coarsely chopped)
100 g artichoke hearts (4 marinated and quartered)
100 g roasted red peppers (or char grilled thinly sliced)
1/4 cup kalamata olive (pitted chopped)
100 g mozzarella cheese (thinly sliced)
1/4 cup basil leaves (baby)

Directions

1

Preheat oven to 220C (200C fan forced).
2

Grease 2 baking trays.
3

Place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami, eggplant, artichoke, capsicum and olives.
4

Arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp.
5

Serve sprinkled with basil.
6

VARIATIONS - Use grated tasty cheese instead of mozzarella or you could use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets.