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Pizza wedges with two toppings

  • 0:20 Prep
  • 0:15 Cook
  • 8 Servings

Ingredients

  • 2 (30cm each) pizza bases

Greek salad pizza

  • 2 tablespoons tomato paste
  • 2/3 cup reduced-fat pizza cheese
  • 2 kumatoes, thinly sliced
  • 1/2 cup chargrilled capsicum, thinly sliced
  • 1/4 cup pitted kalamata olives, halved
  • 70g feta, crumbled
  • fresh oregano leaves, to serve

Potato, bacon and rocket pizza

  • 3/4 cup reduced-fat pizza cheese
  • 2 (170g) baby red rascal potatoes, very thinly sliced
  • 150g rindless shortcut bacon, chopped
  • 2 tablespoons finely grated parmesan cheese
  • 30g baby rocket

Method

  • 1
    Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place 1 pizza base on each tray.
  • 2
    Make Greek salad pizza Spread tomato paste over 1 base. Sprinkle with 1/2 cup pizza cheese. Top with kumato, capsicum, olives, feta and remaining pizza cheese. Bake for 12 to 15 minutes or until cheese has melted and base is crisp. Sprinkle with oregano. Cut into 16 wedges.
  • 3
    Make potato, bacon and rocket pizza: Sprinkle remaining base with 1/2 cup pizza cheese. Arrange potato, in a single layer, over cheese. Top with bacon, parmesan and remaining pizza cheese. Bake for 12 to 15 minutes or until cheese has melted and base is crisp. Sprinkle with rocket. Cut into 16 wedges. Serve.

Source: taste.com.au

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