Ingredients
1 lebanese breads
containing 6 breads
1 cup tomato paste or passata
1 cup fresh basil leaves
500g roasted sweet potato
diced
2 roasted capsicums
sliced
100g button mushrooms
sliced
1 cherry or grape tomatoes
halved
3 cups grated tasty or mozzarella cheese
180g feta
diced
100g rocket leaves
½ cup good quality basil pesto
½ cup pecans
chopped
Equipment
- 1 oven
- 1 baking trays
Instructions
- Preheat oven to 180C.
- Place bread bases on baking trays, spread with tomato paste or passata.
- Divide fresh basil leaves between bases (place them underneath other toppings so they don't burn).
- Top with sweet potato, capsicums, mushrooms, tomatoes and feta cheese.
- Sprinkle half a cup of grated cheese over each pizza.
- Bake in oven for about 15 minutes or until cheese is golden and bases crunchy.
- Before serving, sprinkle over a handful of rocket leaves, pesto and pecans.
Notes
Tip
Double the quantities for a bigger crowd.
Variation
Use leftover roast vegies, also try sliced avocado.
Variation
For a gluten-free base, use gluten-free wraps, which make excellent crisp pizza bases.
Variation
You can also use a gluten-free pizza dough mix; bake it for about 15 minutes before adding toppings to make it crispy.
Storage
Left-overs can be frozen individually.
