Another Sunday and another Sunday pizza though not the one I had planned to cook! Conscious of a request for vegetarian one, I had some chargrilled red capsicums on hand but had forgotten to buy the mushrooms and green pepper I wanted to use. Ah well next Sunday! This pizza is rather one of leftovers I had on hand but nonetheless delicious.
Ingredients
1 Wattle Valley wholemeal wrap
Basil & rocket pesto
Mozzarella
Sopressa
1/2 zucchini
1/4 red pepper
1/4 green pepper
2 black olives
Mode
Preheat oven to 220c
Spread pesto on wholemeal wrap
Slice mozzarella and add
Place sopressa over pesto and cheese
Grate zucchini and add
Slice red and green pepper and olives and sprinkle over
Bake in 220c oven for 12 minutes
Enjoy on a Sunday (or any time).
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