Deep Dish Pizza Pie

• 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.

1. Preheat oven to 180°C (160°C fan-forced). Prebake pastry case according to packet directions. Set aside to cool slightly.
2. 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.
3. Bake 15 minutes or until cheese is melted and bubbling. Top with basil leaves to serve.