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Photo of Roasted red capsicum, salami and ricotta pizza by WW

Roasted red capsicum, salami and ricotta pizza

7
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
Don’t order takeaway! This crisp-base Mediterranean-style pizza is ready in just fifteen minutes.

Ingredients

Wholemeal lavash bread

111 g, (3 x 37g lavash wraps)

Tomato passata

⅓ cup(s), (80g)

Dried chilli flakes

½ tsp

Roasted capsicum, not in oil

1 cup(s), (145g) sliced

Black olives, drained

⅓ cup(s), (55g)

Reduced-fat salami

100 g, Hungarian variety, cut into thin strips

Reduced-fat ricotta cheese

⅔ cup(s), (160g) crumbled

Fresh basil

2 tbs, leaves to serve

Instructions

  1. Preheat oven to 220°C. Spread 2 tablespoons passata over each lavash bread and sprinkle with chilli flakes. Top each pizza with capsicum, olives, salami and ricotta. Place the pizzas on a large baking tray and bake in oven for 10 minutes or until bases are crisp and golden.
  2. Cut each pizza into quarters and serve topped with fresh basil leaves.

Notes

SERVING SUGGESTION: rocket, fennel and pear salad, drizzled with balsamic vinegar. TIP: Instead of passata, use no added salt tomato paste.

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