Menu

Pizza with oven roasted vegetables & bocconcini

Prep 15 & 40 min - Cook 15 min / Serves 4 - 4 pizzas / Photographer - Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

This pizza takes a bit of preparation for the topping and as a reward the result is very tasty which is sure to be a real pleaser.  We have used a no fuss base with Lebanese bread.  In our example we have used wholemeal Lebanese bread and you can experiment with other bases.  If you are using an alternative base be sure to adjust the temperature and cooking time to the manufacturer’s recommendation.

Ingredients

  • 400g / 14oz tin of tomatoes – puréed
  • 1 small eggplant – peeled, rinsed, sliced thinly in round slices
  • 1 red capsicum – washed, seeded, halved
  • 1 green capsicum – washed, seeded, halved
  • 2 onions – peeled, rinsed, sliced finely
  • 2 cups button mushrooms – washed, sliced finely
  • 1/2 cup jar marinated artichokes – roughly diced
  • 1/2 cup pitted kalamata olives – sliced in half
  • 1/2 cup mixed mediterranean olives – pitted, sliced in half
  • 12 small bocconcini – sliced into thirds
  • 4 Lebanese breads – pictured wholemeal
  • Oil for cooking

Check All / Uncheck All

Directions

  1. In a food processor or blender blend the tomatoes.  Prepare vegetables and cheese.
  2. In a small pot add tomatoes bring to the boil and simmer for 30 minutes covered.  Uncover for a further 10 minutes to thicken.  Set aside.
  3. Preheat fan-forced oven to 200C / 392F. Place eggplant and capsicum on an oiled baking dish.  Roast eggplant for 15 minutes and capsicum for 25 minutes, cool.  Peel skin off capsicum and slice into thin strips. Set aside.
  4. In a small pot heat 1 tablespoon of oil on medium heat.  Add onion, reduce heat to low.  Caramelise for 15 minutes stirring occasionally. Set aside.
  5. Preheat fan-forced oven to 180C / 356F.  On a baking dish place 1 tablespoon of oil on each base.  Place the Lebanese bread and assemble all ingredients.  Start with the tomato puree 3-4 tablespoons per pizza, then 3 whole (sliced) bocconcini per pizza.  Dividing the rest of the ingredients evenly per pizza.  Place in oven for 15 minutes. 
  6. Cut into quarters and serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Cherry tomato & chilli pasta

This is a recipe that will get you out of a tight spot if you have not much time to collect ingredients or cook. This simple pasta dish comes together in a breeze and is tasty…

Easy celery & bean salad

Refreshing and bright this salad is really appreciated on those warm summer days. You can eat as is or toss through some lettuce or baby spinach to add volume and colour. This versatile…

Pumpkin & thyme burgers

This easy and no fuss recipe will be ready within the hour. We love the simple combinations that give a tasty veggie burger topped…

Steamed asparagus with almonds

We love using seeds to enhance the taste of simple foods. Did you know that almonds are actually seeds even though we commonly refer to them as a nut? Soaking the almonds make it easier…

Trio of roasted capiscum

Roasted capsicums are a beautifully combined in this dish to create a simple flavour with the merging of red, yellow and green capsicums. The sweet taste of the red, the sharp flavour…