Pepper Pizzas Recipe
Pepper pizzas are colrful and flavorful pizzas made with red and yellow bell peppers and proscioutto. Baked with proscuitto wrapped peppers with marjoram garlic, mozarella cheese and anchovies, the pepper pizzas are best served with ciabattas or focaccia bread.
Ingredients
| Red peppers | 4 To taste | |
| 90g pack prosciutto handful marjoram sprigs | ||
| Garlic | 2 Clove (5gm), thinly sliced | |
| 4 plum tomatoes, halved lengthways | ||
| 8 anchovies, halved lengthways | ||
| Olive oil, for drizzling | ||
| 125 or 150g pack mozzarella, sliced | ||
| Handful basil and rocket leaves | ||
| Parmesan shavings | ||
| 8 black olives (not pitted) | ||
| Ciabatta or focaccia | ||
Directions
Heat oven to 200C/fan 180C/gas 6.
Slice the peppers in half lengthways, remove the cores and deseed.
Lightly oil an ovenproof dish or roasting tin and put the peppers in.
If wobbly, trim a small slice off the base.
2 Drape a prosciutto slice into each pepper, so it hangs over the edge slightly.
Scatter on marjoram and garlic, then sit a tomato half on top.
Drap over the anchovies.
Drizzle with olive oil, season and roast for 35 mins or until the peppers are soft.
Halve the mozzarella slices and lay 2 halves on each pepper (don't completely cover the tomato).
Put back in the oven for a few mins to melt the cheese.
Scatter each pepper with basil, rocket and parmesan, add an olive, drizzle on oil and add pepper.
Serve with ciabatta or focaccia.
Slice the peppers in half lengthways, remove the cores and deseed.
Lightly oil an ovenproof dish or roasting tin and put the peppers in.
If wobbly, trim a small slice off the base.
2 Drape a prosciutto slice into each pepper, so it hangs over the edge slightly.
Scatter on marjoram and garlic, then sit a tomato half on top.
Drap over the anchovies.
Drizzle with olive oil, season and roast for 35 mins or until the peppers are soft.
Halve the mozzarella slices and lay 2 halves on each pepper (don't completely cover the tomato).
Put back in the oven for a few mins to melt the cheese.
Scatter each pepper with basil, rocket and parmesan, add an olive, drizzle on oil and add pepper.
Serve with ciabatta or focaccia.
Chef
