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Your email address will not be published.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 *

Unknown – life goes on

You have to take the good with the bad, smile when you’re sad, love what you’ve got and remember what you had. Always forgive but never forget, learn from your mistakes but never regret, people change, things go wrong, just remember, life goes on.

Chicken burgers with salsa & garlic chilli mayo

Chicken burgers are a quick and easy friendly meal. With these chicken burgers you have a selection of fresh vegetables with the punch of a garlic chilli mayonnaise sauce…

Tasty cashew cheese

This a very versatile and tasty cashew cheese. It is best used as a creamy cheese and adds a beautiful flavour to a variety of meals. The uses are endless. Great added in risotto, pasta, toasties, even as a dip.

Carrot & walnut cake

Egg free, dairy free and sugar free this carrot cake is a little bit different. Eggs have been substituted with a mixture which contains prunes, dairy with olive oil and oat milk, sugar with coconut nectar…

Oz egg hamburger

An Aussie hamburger topped with a fried egg is quick, easy and filling meal. Simply add basic ingredients topped with a fried egg added to a nice warm bread roll…