Roasted red capsicum, salami and ricotta pizza
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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