Cheat's olive and artichoke pizza
Homemade tapenade is the hero ingredient in this speedy, tasty pizza. It’s the perfect Friday night fakeaway option!
Black olives, drained
40 g, pitted
Capers, rinsed, drained
Red wine vinegar
Roasted capsicum, not in oil
60 g, roughly sliced
Artichoke hearts, canned, rinsed, drained
50 g, chargrilled variety
20 g, to serve
1 x 3 second spray(s)
- Preheat the oven to 200°C. Line a baking tray with baking paper. Place wrap on prepared tray, and bake for 5 minutes.
- Meanwhile, place olives, capers, oil and vinegar in a mini food processor, season with pepper and pulse until very finely chopped but not quite forming a paste.
- Spread the olive mixture over the wrap, leaving a 2cm border, then top with the capsicum and artichokes. Return to the oven and bake for about 10 minutes, or until edges are golden. Serve topped with the rocket.