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    Roasted Vegetable and Olive Pizza

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    Roasted Vegetable and Olive Pizza

    • Preparation time: 5 minutes
    • Cooking time: 6-7 minutes and 30 seconds
    • Total time: 11-12 minutes and 30 seconds 15 minutes

    Makes: 2 pizza

    Ingredients

    • 2 thin, round pizza bases, made from dough
    • fresh basil leaves
    • 50g pitted black olives
    • 100g Waitrose Cook's Ingredients Grilled Artichokes, halved
    • 1 small red onion, thinly sliced
    • 10 Galbani Santa Lucia Mini Mozzarella, drained and halved
    • 170g Waitrose Supreme Salsa
    • 150g Wright's Premium Bread Mix

    Method

    1. Heat the barbecue to medium.
    2. Mix 150g Wright's Premium Bread Mix with 75-90ml lukewarm water to form a soft dough. Using more bread mix for dusting, knead the dough for 5 minutes, cut in half and roll out 2 thin, round pizza bases.
    3. Brush the top of each with olive oil.
    4. Barbecue the bases, oil-side down, for 2 minutes, until lighlty charred. Brush the tops with oil, turn and cook for 30 seconds.
    5. Transfer to a board, keeping the charred sides uppermost. Spread bases with 170g Waitrose Supreme Salsa and scatter over 10 Galbani Santa Lucia Mini Mozzarella, drained and halved, 1 small thinly sliced red onion, 100g Waitrose Cook's Ingredients Grilled Artichokes, halved, and 50g pitted black olives.
    6. Return to the barbecue, cover and cook for 4-5 minutes, or until the cheese is melting. Top with fresh basil leaves and drizzle with some reserved artichoke oil to serve.

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