Pizza with mega topping
Merchant Gourmet Sun Dried Tomatoes
Thin & Crispy Pizza Base
1 medium, (1 x 20cm)
2 tablespoons, level
150 g, or use bottled roasted peppers, packed in brine, drained
Artichoke hearts, cooked
150 g, (5½ oz), (canned in brine), drained
2 teaspoons, level
25 g, (1 oz)
⅛ teaspoons, freshly ground
- Pour boiling water over the sun dried tomatoes to cover them. Leave to soak for at least 20 minutes, then drain and slice them.
- Preheat oven to 200°C, fan 180°C, gas mark 6.
- Spread the tomato puree over the pizza base, then top with the peppers, artichokes and sun dried tomatoes. Sprinkle with oregano, then crumble the feta cheese over the top. Season with black pepper.
- Bake for 10-12 minutes, until cooked and golden.