Tomato & onion salad
A simple and fresh, fat-free salad with influences from Cape Town
Pepper pissaladière
- Preparation and cooking time
- Prep:
- Cook: -
- Plus proving
- Easy
- Serves 4
Skip to ingredients
- 2 Spanish onionsfinely sliced
- 3 fat garlic clovesfinely sliced
- 4 pepperssliced - red or yellow will look best
- 4 tbsp olive oilplus a little more for drizzling if you want
- 2 handfuls pitted green or black olivesquartered
- 2 tbsp capersrinsed and drained
- 145g pack pizza basemix
- 6 anchovieseach cut into 4 long strips (optional, remove to make it veggie)
Nutrition: per serving
- kcal306
- fat15g
- saturates2g
- carbs38g
- sugars15g
- fibre6g
- protein7g
- salt2.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Tip the onions, garlic, peppers and olive oil into a roasting tin and cook for 40-45 mins, stirring occasionally, until the onions and peppers are soft and tinged brown. Stir in the olives and capers, and season well.
step 2
While the onions are cooking, make up the pizza dough following pack instructions. Roll and press the dough out to fit a baking tray, about 40 x 30cm. Leave to rise in the tray for 10 mins, then spoon over the topping mix. Press gently into the dough and leave for another 10 mins. Scatter over the anchovies, if using.
step 3
Bake for 25-30 mins or until the dough has risen and cooked through. Drizzle with more olive oil to serve if you like.
