Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 quantity gluten-free pizza dough (see related recipe)

  3. 1/3 cup Fountain tomato paste

  4. 8 slices (120g) prosciutto, sliced

  5. 1/3 cup (50g) roasted capsicum, sliced (see note)

  6. 1/3 cup (50g) roasted eggplant, sliced

  7. 1/3 cup (50g) artichoke hearts, halved

  8. 1/4 cup kalamata olives

  9. 1 teaspoon dried mixed herbs

  10. 1/4 cup Coon or Mil Lel pizza cheese

Instructions Jump to Ingredients ↑

  1. Make pizza dough. Roll dough into two 23cm x 30cm rectangles. Place on prepared trays. Preheat oven to 220°C/200°C fan-forced.

  2. Spread bases with paste. Sprinkle with prosciutto, capsicum, eggplant, artichoke, olives, herbs and cheese. Bake for 10 minutes or until cheese has melted and base is crisp. Serve.


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