Pizza plate with peppers recipe

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  • Serves 4
  • 30 mins to prepare and 25 mins to cook
  • 645 calories / serving
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Preheat oven to 220°C/fan 200°C/gas 7.  Half and deseed the peppers. Cut the peppers and mozzarella into even strips. Mix the peppers in a bowl with 2 tablespoons of olive oil, or until coated in a thin layer of oil. Heat a baking sheet and chargrill the pepper strips for 5 -10 minutes, or until tender and blistered.

While the peppers are cooking, make up the pizza base mix as directed on pack. Transfer the peppers to a plate. Blend the pine nuts and crushed garlic clove with the remaining oil and tomato puree. Add the Parmesan cheese and season then blend until smooth. Roll out the pizza dough on a lightly floured baking paper square (30cm x 30 cm) and spread the tomato puree over the base before laying the grilled pepper strips and mozzarella on top.

Bake in the oven for 15 minutes, or until golden brown and cheese has melted. Lay slices of Parma ham on the pizza and top with rocket leaves. Cut into 4-8 slices and serve.

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  • Ingredients

  • 1 green pepper, halved
  • 1 red pepper, halved
  • 1 yellow pepper, halved
  • 150g mozzarella cheese
  • 100ml (3 1/2fl oz) olive oil
  • 1 Pizza Base Mix
  • 1 tbsp pine nuts
  • 1 large garlic clove, peeled and crushed
  • 200g Tomato Puree
  • 5 tbsps grated Parmesan cheese
  • 100g Parma ham, approximately 8 slices
  • Wild rocket leaves, half a bag
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  • Calories
    645
    32%
  • Sugar
    12g
    13%
  • Fat
    45g
    64%
  • Saturates
    14g
    70%
  • Salt
    2.5g
    41%
of an adult's Reference Intake daily amount.
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