Red and Yellow Pepper Pizza

A combination of red and yellow peppers are always so eye catching. If you first spread the pizza base with Olive 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.



  • 2 red peppers
  • 2 yellow peppers
  • Ina Paarman's Olive 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 Olive 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.

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