- 1 large pizza base
- Roasted Tomato Sauce
- 2 tomatoes
- 1 red capsicum, halved and de-seeded
- 2 garlic cloves, peeled
- 1 tsp raw sugar
- Salt and Pepper
- 2 tbs olive oil
- 2 garlic cloves, finely diced
- 2 tbs fresh basil, shredded
- 2 cups baby spinach leaves
- 1 large potato or a couple small
- ¼ red onion, thinly sliced
- ½ red chilli, finely diced
- ¼ cup kalamata olives, de-seeded
- ¼ cup feta, crumbled
To make the sauce pre-heat the oven to 200°C, place the tomatoes, garlic and capsicum halves cut side down on a oiled baking tray. Bake in the oven for at least 20 minutes until the skins have wilted. Remove and set aside to cool.
Once cooled place in a food processor with the pan juices. Add the sugar and salt and pepper to taste. Blitz in the processor to make a smooth sauce. Set aside.
Best to use the sauce fresh but it should keep refrigerated in a screw top jar for 4-5 days.
To make the pizza pre-heat the oven to 215°C
Heat the olive oil in a small saucepan and cook the garlic for 1-2 miuntes, remove from heat and set aside (omit this step if you like the strong taste of raw garlic). Once the oil is cool add the fresh basil.
Slice the potato thinly into rounds.
Place the pizza base on a large oven tray.
Top the pizza base with the sauce, top with spinach and then the sliced potato. Drizzle with the olive oil mixture.
Scatter with the onion, chilli, olives and feta.
Place the pizza in the oven and turn down the temperature to 200°C
Bake for 20-25 minutes until the base is crisp and golden.