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
Method
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.
