Serves 4
A combination of red and yellow peppers are always so eye catching. If you first spread the pizza base with Pesto before adding the peppers and then sprinkle the baked pizza afterwards with the flavourful garnish of anchovy, garlic and parsley, it cannot fail to please.
Recipe Category

You will need

2 red peppers
2 yellow peppers
Ina Paarman’s Roasted Red Pepper Pesto or Sun-dried Tomato Pesto
1 small red chilli
olive oil
6 anchovy fillets
3 garlic cloves
2 T (30 ml) flat leaf parsley


Adjust the oven rack to the middle position. Preheat the oven to 220°C. Place the whole peppers on a baking tray and bake for ± 20 minutes, until skins are blackening and blistered. Cover peppers in a bowl with cling film and leave to cool. Peel peppers, remove pips and cut into strips.

Turn oven temperature down to 200°C and pre-heat a large baking sheet in the oven.

Roll a quarter of the Basic (basic-pizza-dough) out and re-roll on baking paper. Leave at room temperature until puffy. Spread a layer of Roasted Red Pepper Pesto over the pizza base.

Top with peeled pepper strips and sliced chilli. Drizzle with olive oil.

Bake for ± 20 minutes on pre-heated baking tray.

Chop the anchovies, garlic and parsley very finely and sprinkle over pizza.