Pineapple Pepper Olive Pizza
Nutritional breakdown
| Energy: | 827 Kcals |
| Protein: | 27.5g |
| Total carbohydrate: | 87.7g |
| Of which sugars: | 24.9g |
| Total fat: | 43.1g |
| Of which saturates: | 15g |
| Fibre: | 6g |
| Salt: | 3.8g |
Notes:
Values are based on a serving of 1/2 pizza.
Ingredients
30ml (2tbsp) olive oil
1tbsp fresh basil, crushed
1tsp dried oregano
1 clove garlic, crushed
30cm (12 inch) ready prepared pizza base
240ml (8fl oz) roasted red pepper pieces, drained (from a jar)
227g can DOLE Tropical Gold Chunks , drained and chopped
75g (3oz) pitted green olives, sliced
175g (6oz) mozzarella cheese, grated
Instructions
Heat oven 220C (425F) Gas 7.
Stir together oil, herbs and garlic and brush over the pizza base. Top with red pepper, pineapple and olives Sprinkle with cheese and bake for 15-20 minutes until base golden brown.
