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Your email address will not be published.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 *

Super easy purple cabbage with dijon dressing

The humble cabbage gets a boost with the purple cabbage variety. Simple yet tasty with the addition of Dijon mustard. This dish is sure to brighten up your plate …

Josh Billings – get there

“Be like a postage stamp. Stick to one thing until you get there.”

Mozzarella meat balls in red sauce

Adding mozzarella gives a slight variation on a simple meatball dish. The sauce can be lavished up with some fresh bread or place the sauce and meatballs on a bed of rice…

Crispy bread rolls with meat balls & melted cheese

We often have leftovers from the night before when we cook meat balls. One of our favourite ways to use the leftovers is to warm them up in a fresh bread roll with tasty cheese melted over the top…

Super easy pumpkin & sweet potato soup

Pumpkin with sweet potato and a good vegetable stock combines for a great soup. This version is of a thinner style and we love our homemade stock with this soup …