Pepper pissaladière

Pepper pissaladière

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus proving
  • Easy
  • Serves 4

This vibrant dish makes a simple yet delicious supper which is perfect for sharing

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal306
fat15g
saturates2g
carbs38g
sugars15g
fibre6g
protein7g
salt2.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Tip the onions, garlic, peppers and olive oil into a roasting tin and cook for 40-45 mins, stirring occasionally, until the onions and peppers are soft and tinged brown. Stir in the olives and capers, and season well.

  • STEP 2

    While the onions are cooking, make up the pizza dough following pack instructions. Roll and press the dough out to fit a baking tray, about 40 x 30cm. Leave to rise in the tray for 10 mins, then spoon over the topping mix. Press gently into the dough and leave for another 10 mins. Scatter over the anchovies, if using.

  • STEP 3

    Bake for 25-30 mins or until the dough has risen and cooked through. Drizzle with more olive oil to serve if you like.

Goes well with

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    Overall rating

    Rating: 4 out of 5.8 ratings
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