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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, August 2004

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A star rating of 3 out of 5.2 ratings
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