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Ingredients
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1 quantity gluten-free pizza dough (see related recipe)
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1/3 cup Fountain tomato paste
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8 slices (120g) prosciutto, sliced
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1/3 cup (50g) roasted capsicum, sliced (see note)
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1/3 cup (50g) roasted eggplant, sliced
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1/3 cup (50g) artichoke hearts, halved
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1/4 cup kalamata olives
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1 teaspoon dried mixed herbs
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1/4 cup Coon or Mil Lel pizza cheese
Method
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1Make pizza dough. Roll dough into two 23cm x 30cm rectangles. Place on prepared trays. Preheat oven to 220°C/200°C fan-forced.
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2Spread bases with paste. Sprinkle with prosciutto, capsicum, eggplant, artichoke, olives, herbs and cheese. Bake for 10 minutes or until cheese has melted and base is crisp. Serve.
Source: taste.com.au
