Recipes by Barbara Northwood

Vegetarian: Margarita pizza with pine nuts

Nov 24 03:07pm

Prep Time	Cook Time	Serves
30 mins	15 mins	4

Ingredients

2 Bazaar gourmet pizza bases
1/2 x 220g tub bocconcini, sliced
1/3 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
Olive oil, to serve
Pizza sauce:
1 roma tomato, quartered
2 cloves garlic, unpeeled
1 red onion, cut into wedges
1 red capsicum, chopped
2 tblsps olive oil
Salt and pepper, to taste
2 tblsps tomato paste

1 To make pizza sauce, place tomato, garlic, onion, capsicum and oil in a large ovenproof dish. Season. Cook in a hot oven (200C) for 20 minutes. Cool for 15 minutes. Remove skins from garlic. Blend tomato mix and paste until smooth.

2 Place pizza bases on two oven trays. Spread with pizza sauce. Top with bocconcini.

3 Cook in a hot oven (200C) for about 15 minutes, or until cheese is melted and bases are crisp.

4 Top with basil and nuts. Serve drizzled with a little olive oil.

TIP: For a non-vegetarian alternative, add anchovies, prosciutto or sliced chorizo sausage in Step 2. If you prefer, add extra vegetables such as roasted pumpkin and eggplant.

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