Antipasto Pizza

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 4 pita pockets (15cm)
• 1/4 cup pizza sauce
• 1/4 cup parmesan cheese (freshly grated)
• 75 g salami (shaved hot coarsely chopped)
• 100 g char-grilled eggplants (drained coarsely chopped)
• 100 g artichoke hearts (4 marinated and quartered)
• 100 g roasted red peppers (or char grilled thinly sliced)
• 1/4 cup kalamata olive (pitted chopped)
• 100 g mozzarella cheese (thinly sliced)
• 1/4 cup basil leaves (baby)

Recipe

• 1 preheat oven to 220c (200c fan forced).
• 2 grease 2 baking trays.
• 3 place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami, eggplant, artichoke, capsicum and olives.
• 4 arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp.
• 5 serve sprinkled with basil.
• 6 variations - use grated tasty cheese instead of mozzarella or you could use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets.