• Cherry tomato and capsicum topping   

  • 2 teaspoons olive oil

  • 1 capsicum, core and seeds removed, thinly sliced

  • 1 punnet cherry tomatoes, cut in half

  • ¼ cup basil pesto 

  • Pizza and sauce       

  • 4 Lebanese breads

  • 1 cup pizza sauce

  • 1 cup grated tasty cheddar cheese

  • 1 tub bocconcini, thinly sliced    

  • Salad

  • 2 tablespoons olive oil

  • 2 teaspoons white wine vinegar

  • ½ green oak lettuce, leaves separated

  • 2 tablespoons basil pesto, to serve


  • 1.

    PREHEAT oven to 220°C/200°C (Fan.) Line two oven trays with baking paper.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    While pizzas are cooking, combine oil and vinegar in a medium bowl. Add lettuce and toss to combine.

  • 6.

    To serve, dollop 2 teaspoons pesto over the top of each pizza, then cut into wedges. Serve salad on the side.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 918kj
  • Fat Total 82g
  • Saturated Fat 19g
  • Protein 25g
  • Carbohydrate 24g
  • Sugar 5g
  • Sodium 1780mg

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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