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Pepper and anchovy mini-pizzas

Recipe from: 1/1/1997 12:00:00 AM
Ingredients 10
Servings 10


  • 2
    onions, finely chopped
  • olive oil for frying
  • 2
    cloves garlic, crushed
  • 1
    yellow pepper, seeded and cut into julienne strips
  • 1
    red pepper, seeded and cut into julienne strips
  • 10
    bought mini-pizzas bases, about 10 cm in diameter
  • 50
    tomato purée
  • 100
    black olives, stoned and quartered
  • 50
    anchovies in oil, drained, but reserve the oil
  • fresh basil


+/- 15 min
Preheat the oven to 200 ºC. Fry the onion in a little olive oil until tender and translucent. Add the garlic cloves. Remove from the pan and set aside. Fry the peppers until just tender. Place the pizza bases on a large baking sheet. Spread each pizza base with 5 ml (1 t) tomato purée. Spoon a little of the onion mixture on top of each pizza base. Arrange the peppers and olives on top. Halve the anchovies and arrange on each pizza base. Sprinkle the pizzas with the anchovy oil if desired and top with a fresh basil leaf. Bake for about 15 minutes or until done. Garnish with fresh basil. Serves 10.

Read more on: bake  |  fruit

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