* 1 round focaccia loaf or long ciabatta
* 200g tub marinated grilled red and yellow peppers in olive oil
* 3 tbsp pesto
* 85g bag watercress
* 100g soft goat's cheese
* handful black olives
Serves 4 – 6
Prep 10 mins
- Slice bread in half so you have two round or long bases. Drain the peppers, reserving the oil. Spread 1 tbsp of the pesto over the cut side of each base.
- Scatter over the peppers and watercress and crumble over the goat's cheese. Mix the remaining tablespoon of pesto with a tablespoon of oil from the peppers and drizzle it over the pizzas. Scatter the olives over. Cut each pizza into wedges or slices and serve.
384 kcalories, protein 13g, carbohydrate 34g, fat 22 g, saturated fat 5g, fibre 2g, sugar 1g, salt 2.35 g
Recipe from Good Food magazine