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  • Prep + cook time
    45 minutes
  • Serves
    4

Ingredients

  • 220g PAMPAS Shortcrust Pastry Case
  • ½ cup tomato pasta sauce or pizza sauce
  • 1 cup mixed antipasto items or pizza toppings (see tips)
  • 50g thinly sliced pepperoni, ham or other salami
  • 1¼ cups (150g) pizza cheese
  • 100g mini vine sweet capsicums, trimmed, quartered
  • ¼ cup baby basil leaves

TIPS For the antipasto items, we used 60g chargrilled eggplant and 1/3 cup pitted kalamata olives but you can use any of your favourite pizza toppings. You can swap mini capsicums with 1 sliced, small, red or yellow capsicum.

Method

  • Preheat oven to 180°C (160°C fan-forced). Prebake pastry case according to packet directions. Set aside to cool slightly.
  • Sprinkle ½ cup cheese on base of pastry case, spread pasta sauce over cheese, sprinkle with another½ cup cheese. Top with capsicums, antipasto items and pepperoni; sprinkle with remaining cheese.
  • Bake 15 minutes or until cheese is melted and bubbling. Top with basil leaves to serve.