No-cook goat's cheese pizza
Delight your family with these tasty goat's cheese pizzas - you don't even need to turn the oven on
0
ratings
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
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, salt 2.35 g
Recipe from Good Food magazine, August 2004.
'This dish looked stunning - we couldn't wait to eat it. Mediterranean flavours married well - the family wolfed it down. I made it again with different cheeses.'
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http://www.bbcgoodfood.com/recipes/3144/
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Ingredients
- 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
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16
ratings
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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 10 mins
Simple, but special
Ingredients
- 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
384 kcalories, protein 13g, carbohydrate 34g, fat 22 g, saturated fat 5g, fibre 2g, salt 2.35 g
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