Pizza with oven roasted vegetables & bocconcini
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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
Directions
- In a food processor or blender blend the tomatoes. Prepare vegetables and cheese.
- 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.
- 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.
- 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.
- 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.
- Cut into quarters and serve.
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