Persian Fetta & Marinated Vegetable Pizza
Ingredients:
- Prepared pizza base (usually about 25-27cm in diameter)
- 1/2 cup sun dried tomato pesto
- 100g roasted red capsicum, sliced
- 100g marinated green and black olives, sliced
- 180g South Cape Persian Fetta®, reserve herbed oil
- Thinly sliced red onion to garnish
- Fresh basil leaves to garnish
Method:
Spread pesto evenly across pizza base. Layer capsicum, olives and drizzle each with a bit of the reserved herbed oil.
Bake pizza in a 250°C pre-heated oven for 7-10 minutes or until the base is crisp and vegetables are heated through.
Top with crumbled South Cape Persian Fetta®, red onion and basil leaves.
Serving Suggestion:
Serve with a crisp fresh salad.
