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Anti Pasta Pizza


  • 1 Sheet of short crust pastry

  • 50g of Sliced Kalamata Olives

  • 50g Artichoke Hearts

  • 50g Fire Roasted Piquillo Peppers

  • Anchovies

  • Fusion Tomato Tapenade


  • 1.

    Place pastry on some baking paper on a baking tray.

  • 2.

    Pierce pastry with a fork and cut in half lengthwise.

  • 3.

    Cover with fusion tomato tapenade.

  • 4.

    Arrange in alternating lines the olives, artichokes, peppers and anchovies.

  • 5.

    Bake in hot oven at 250C for 7–10 minutes of until it’s crispy.


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