- 2 x BFree Stone Baked Pizza Bases
- 1 x red pepper
- 1 x yellow pepper
- 10 x stalks long stem broccoli
- 2 handfuls rocket
- 1 x tin chopped tomatoes
- 2 heaped tbsp. tomato paste
- 2 tbsp. agave
- 2 x white onions
- 2 tsp. paprika
- Olive oil and a some extra agave on hand
- 2 tbsp. pine nuts
Pre-heat oven to 200C
Thinly slice onions into 1/2 moons and over a medium high heat, fry two onions with some olive oil. Once the onions start to soften (about 5 minutes), add approximately 1 tbsp. of agave in order to caramelize the onions for 2- 3 minutes, mix often. Set aside.
In a food processor, whizz the tinned tomatoes with the tomato paste and 1 tbsp. of agave until smooth. Set aside. This is your red sauce.
De-seed the peppers and thinly slice long ways. Place on a baking sheet and drizzle olive oil over the pepper. Roast in the oven for just 10 minutes – until soft.
Place the broccoli in a shallow pan and cover with just 2 cm. of water Over medium heat, allow the broccoli to cook for just 5 minutes. Drain and remove.
Now it’s time to create your pizza!
Slather the BFree Pizza Base with your red sauce, top with the caramelised onions, red and yellow pepper, broccoli and each pizza gets a TBSP. of pine nuts and a sprinkle of paprika!
Cook for 10 minutes ( pine nuts will be perfectly toasted ) and once out of the oven, top each pizza with a handful of rocket. Enjoy!