Create a remarkably healthy gourmet pizza in minutes with marinated vegetables and flatbread.


  • 2 red capsicums, quartered, deseeded
  • 2 pieces (20cm-diameter) Lebanese bread
  • 80ml (1/3 cup) passata (tomato pasta sauce)
  • 4 marinated artichokes, drained on paper towel, quartered
  • 80g (1/2 cup) pitted kalamata olives
  • 8 cherry bocconcini, torn in half
  • 100g baby spinach leaves, to serve


  1. Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 6-8 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and thickly slice.
  2. Preheat oven to 220