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Peperonata pizzas recipe

Peperonata pizzas recipe

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Get the kids into the kitchen with these healthy homemade pizza that are perfect for sharing. A comforting, chunky sauce – packed with peppers and cherry tomatoes – sits on easy-to-prepare pizza bases, with dollops of silky soft cheese and fresh basil to finish. See method

  • Serves Serves 4 (makes 2 pizzas)
  • 55 mins
  • 393 calories / serving

Ingredients

  • 1tbsp olive oil, plus extra for greasing
  • 2 onions, finely sliced
  • 3 peppers, finely sliced
  • 150g cherry tomatoes, halved
  • 2 tbsp tomato purée
  • pinch of caster sugar
  • 2 x 145g packs pizza base mix
  • plain flour, for dusting
  • 100g soft cheese
  • 10g fresh basil leaves, torn if large
Use ricotta in place of the soft cheese if you prefer

Each serving contains

  • Energy

    1640kj
    393kcal
    20%
  • Fat

    17g 24%
  • Saturates

    6g 30%
  • Sugars

    14g 16%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 49.1g Protein 11.6g Fibre 7.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large frying pan over a medium-low heat. Cook the onions and peppers for 10 mins until softened but not browned. Add the tomatoes and cook for 10 mins. Add the tomato purée and sugar, increase the heat to medium and cook for 5 mins or until the veg is soft and lightly browned. Set aside to cool slightly.
  2. Meanwhile, empty both packs of pizza base mix into a mixing bowl and stir in 200ml lukewarm water to make a dough. Knead on a lightly floured surface for 5 mins until smooth. Divide in half and roll each out to 23cm circle. Transfer to a lightly oiled baking sheet and set aside for 10 mins.
  3. Top the pizzas with the vegetable mixture and dot with soft cheese. Season, then bake in the top 2 shelves of the oven for 15-20 mins, swapping half way through, until the bases are golden.

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