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

Roasted red capsicum, salami and ricotta pizza

7
7
7
SmartPoints® value per serving
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

Tomato passata

cup(s), (80ml)

Wholemeal lavash bread

120 g, (2x60g rounds)

Dried chilli flakes

½ tsp

Roasted capsicum, not in oil

1 cup(s), (145g) sliced

Black olives, drained

55 g, (1/3 cup)

Reduced-fat salami

100 g, Hungarian variety, cut into thin strips

Reduced-fat ricotta cheese

cup(s), (160g) crumbled

Fresh basil

2 tbs, leaves to garnish

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.