Name Tapenade & pepper pizza


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* 1 quantity Deep Pan Pizza Dough, shaped and ready for topping

Tapenade topping:
* 155 g (5 oz) stoned green olives
* 60 g (2 oz) can anchovy fillets
* 60 g (2 oz) canned tuna fish in oil, drained
* 30g (1 oz) capers
* 1 clove garlic
* 1 teaspoon Dijon mustard
* a little olive oil
* salt and pepper
* a little lemon juice

To finish:
* 1 green pepper (capsicum), skinned
* 1 yellow pepper (capsicum), skinned
* mint sprigs and a few capers, to garnish

1. Preheat oven to 220C (425F/Gas 7). Make the topping. In a blender or food processor, put the olives, anchovy fillets and oil, tuna fish, capers, garlic and mustard. Blend to a rough-textured puree. Add a little extra oil if necessary. Season with salt and pepper and lemon juice.
2. Cut skinned peppers (capsicums) into strips and then into diamond shapes. Spread tapenade over dough. Arrange peppers attractively on top. Trickle a little more oil over and season with pepper. Bake in the oven for 20 minutes until dough is golden and well risen. Serve gar¬nished with mint sprigs and capers.

Serves: 4

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