Sun-blush tomato, red pepper and goat cheese pizzas
This is an easy yet impressive looking starter or nibble which works well for casual gatherings as well as more formal ones. I made these for a cocktail party and they disappeared quickly. Best made with a fresh, rindless goat cheese that easily crumbles.
Ingredients
Serves: 32
- 4 pitta breads
- 300g (11 oz) fresh goat cheese, crumbled
- 200g (7 oz) jarred roasted red peppers, drained and chopped
- 100g (4 oz) sun-blush tomatoes marinated in olive oil, drained and chopped
- salt and freshly ground black pepper to taste
- good handful fresh basil leaves, torn
- 100ml (4 fl oz) balsamic vinegar, or to taste
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Preheat the oven to 200 C / Gas mark 6. Separate the pitta breads by cutting around the outer edge, and carefully prying the halves apart to make two rounds out of each.
- Place the separated pitta rounds onto baking trays. Generously sprinkle goat cheese, red peppers and tomatoes onto each one. Season with salt and pepper to taste.
- Bake the pizzas for 15 minutes in the preheated oven, or until the pitta is crisp. As soon as the pizzas come out of the oven, sprinkle with torn basil and drizzle with balsamic vinegar. Cut into quarters and serve hot or warm.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(41)
Reviews in English (34)
Simply Fantasic! I used the mini pita's instead so that there were little individual pizzas. I blended all the ingredients together in the food processor including 3/4 of the cheese. I then spooned the mixture onto each mini pita and topped with some extra goat cheese. I also added about 2 Tablespoons of pesto to the mix. Everyone really loved it and I just kept popping them in my mouth!! I will definetly make these again. - 27 Dec 2005 (Review from Allrecipes US | Canada)
This is a truly versitile recipe...it is easy enough for casual or last minute get togethers yet it will hold its own at more formal events. I recommend reducing a good balsamic vinegar by about 2/3 and then drizzling it on top of pizzas...it adds depth to the flavor! - 05 Jan 2004 (Review from Allrecipes US | Canada)
Definitely a dish for those with distiquished tastes. Not for everyone but personally i loved it! - 06 Apr 2005 (Review from Allrecipes US | Canada)