Gluten-free goat cheese and red pepper pizza

Serves: 2-3 


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 oil


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
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