cheats pepper pizza
How to make cheats pepper pizza recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
4 pitta breads
4 tablespoons tomato ketchup
4 ready-roasted red and yellow peppers from a jar, drained and sliced
4 spring onions, sliced
150 g (5 oz) mozzarella cheese, sliced
small handful of rocket leaves
Method:
Toast the pitta breads for 2 minutes on each side. Top each one with 1 tablespoon tomato ketchup and the roasted peppers, spring onions and mozzarella.
Place under a preheated hot grill and cook for 4–6 minutes, until bubbling and golden.
Serve topped with the rocket.
For polenta pepper pizza, bring 1 litre (1¾ pints) water to the boil in a large saucepan. Slowly pour in 250 g (8 oz) polenta, stirring constantly. Add 1 teaspoon dried oregano, season and continue to cook, stirring, for 8–10 minutes, until the polenta is thick.
Divide in half, pour out onto 2 lightly oiled baking sheets, and spread into a circle about 1 cm (½ inch) thick. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12 minutes.
Spread 400 g (13 oz) can chopped tomatoes over the polenta, then top with 350 g (11½ oz) ready-roasted peppers, cut into strips, and 10–12 roughly torn basil leaves, then sprinkle with 250 g (8 oz) sliced mozzarella cheese.
Bake for a further 12–15 minutes, until the cheese is golden and bubbling. Serve hot, cut into wedges. Total cooking time 40 minutes.
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