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Buffalo Mozzarella and Red Pepper Tapenade Pizza 
Added on: 31-Dec-1969 Hits: 238
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Recipe Text:

Buffalo Mozzarella and Red Pepper Tapenade Pizza

It's back to basics again, using the finest ingredients to make a simple flavoursome treat. The red pepper tapenade recipe is sufficient to top 2 pizzas. Chill for up to 2 days or freeze half the sauce if you are baking a single pizza.

Makes: 2 pizzas
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Each ½ pizza serving provides: 1 portion of vegetables, 348kcal, 17g fat, 0.2g sodium

Ingredients
1 Packet Trufree Pizza Bases (2 bases)

Sauce
1 x 15ml tbsp light and mild olive oil
1 red pepper, finely diced
1 clove garlic, crushed
225g / 8oz ripe plum tomateos, roughly chopped
1 x 15ml tbsp capers
1 x 15ml tbsp sundried tomato paste

Topping
150g / 6oz buffalo mozzarella, drained and thinly sliced into rounds
Sprinkling of fresh chopped oregano leaves
1 x 5ml tsp pine nuts
2 pitted black olives

Method
1. Place all the sauce ingredients in a small frying pan and simmer together for 10 minutes until the tomatoes have broken down a little and all the juices have been absorbed.
2. Divide sauce between 2 Trufree Pizza bases. Place on a baking sheet and top with the mozzarella slices, oregano leaves, pine nuts and pitted black olives.
3. Cook in a hot oven for 8 - 10 minutes until the base is crisp and the cheese is oozing.
4. Serve with rocket leaves or a mixed green leaf salad.

Top Tip
Now that the pizza bases are milk free, we thought we should suggest a dairy free alteative to top your pizza's with. We've found 'Cheezly Super Melting Mozzarella' available from Redwood. Look for them on our useful links page.