March 06, 2014 - 15:22 GMT hellomagazine.com Gluten-free goat cheese and red pepper pizza recipe Newburn Bakehouse by Warburtons GALLERY Serves: 2-3 Ingredients 2 Newburn Bakehouse Square Seeded Wraps 2tsp olive oil 1 clove garlic, crushed 400g passata Pinch of salt and black pepper Handful of fresh basil leaves 1 red pepper, de-seeded and sliced 1 log of goats cheese (approx 200g) 10 Sunblush tomatoes in oilMethod Pre-heat the oven to 200°C/180°C fan/Gas 4. In a saucepan, fry the garlic in 1tsp of the oil very gently for just one minute then stir in the passata, salt and pepper, and simmer gently for 6-8 minutes. Turn the heat off and stir in half the basil leaves. Toss the red pepper slices in the remaining oil and place in a pre-heated chargrill pan for a few minutes each side. Alternatively roast in a hot oven for 5-10 minutes until the edges begin to brown. Place the wraps onto baking trays then divide the sauce between them and spread, leaving a small gap around the edges. Slice the goat cheese and divide between the two bases, add the pepper and sunblush tomatoes. Cook the pizzas for 8-10 minutes or until the cheese starts to melt. Scatter with the remaining basil leaves and serve with a green salad.Recipe thanks to Newburn Bakehouse by Warburtons
