Serve pizzas immediately with baby spinach leaves, if desired.
INGREDIENTS
2 red capsicums, quartered, deseeded, 2 pieces (20cm-diameter) Lebanese bread, 80ml (1/3 cup) passata (tomato pasta sauce), 4 marinated artichokes, drained on paper towel, quartered, 80g (1/2 cup) pitted kalamata olives, 8 cherry bocconcini, torn in half, 100g baby spinach leaves, to serve
METHOD
1. Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 6-8 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and thickly slice.
2. Preheat oven to 220°C. Place the Lebanese bread on a baking tray and spread with the passata. Top with capsicum, artichoke and olives. Season with salt and pepper.
3. Bake in oven for 10 minutes or until pizza bases are crisp and light brown. Scatter the bocconcini over the pizzas and bake for a further 3-4 minutes or until the bocconcini begins to melt.
4. Serve pizzas immediately with baby spinach leaves, if desired.
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