A super quick and easy recipe using Lebanese breads as the base for these classic pizza toppings.
PREHEAT oven to 220°C/200°C (Fan.) Line two oven trays with baking paper.
Heat oil in a medium fry-pan on medium heat and cook capsicum for 3-4 minutes until soft. Remove pan from heat, add cherry tomatoes and pesto and toss to combine.
Place one Lebanese bread on each prepared tray and place remaining breads on a clean, dry work surface. Spread each base with pizza sauce, sprinkle with cheese and top with capsicum and cherry tomato mixture. Scatter over bocconcini.
Cook pizzas for 10 minutes or until cheese has melted and bases are crisp around the edges. You may have to switch them around in the oven (top to bottom) to ensure they cook evenly. Cook remaining two pizzas.
While pizzas are cooking, combine oil and vinegar in a medium bowl. Add lettuce and toss to combine.
To serve, dollop 2 teaspoons pesto over the top of each pizza, then cut into wedges. Serve salad on the side.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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