Pizza with oven-roasted vegetables

Ingredients 10
Servings 1


Serving Change
  • 2
    yellow peppers, seeded and halved
  • 2
    large baby marrows, sliced into rings
  • 1
    onion sliced
  • 2
    cloves garlic, chopped
  • 30
    olive oil
  • 2
    large readymade pizza bases
  • 75
    tomato purée
  • 12
    calamata olives, stoned and halved
  • 6
    sun-dried tomatoes in vinaigrette, chopped
  • few sprigs marjoram


Preheat the oven to 220 ºC. Place the peppers, baby marrows, onion and garlic in an ovenproof dish. Drizzle with the olive oil and roast for 20 minutes, shaking the dish occasionally. Skin the peppers and cut the flesh into strips. Spread the pizza bases with the tomato purée and arrange the roasted vegetables, olives and sun-dried tomatoes on top. Sprinkle with marjoram and bake for 20 minutes or until done and crisp.

Read more on: bake  |  roast

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