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Italian capicollo and fig pizza

Italian capicollo and fig pizza

Crêpes, bread and sandwiches | Easy | 30 minutes
Crêpes, bread and sandwiches
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 180
  • Lipides 9 g 14 %
    • Saturated fat  4 g
    • 22 %
  • Cholesterol 30 mg
  • Sodium  540 mg 23 %
  • Carbohydrate 15 g 5 %
    • Fibre  2 g 8 %
    • Sugars  5 g
  • Protein 12 g
    • Vitamin A 0 %
    • Vitamin C 2 %
    • Calcium 2 %
    • Iron 2 %
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Recipe details

Ingredients

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Directions

  1. Preheat the oven to 190˚C (375˚F).
  2. Purée the sweet peppers with oil in a hand mixer.
  3. Place pizza shells on a parchment-lined baking sheet.
  4. Brush each round with about 60 mL (¼ cup) of sweet pepper purée. Any leftover purée can be frozen for future use.
  5. Add the pizza toppings evenly on each shell in this order: capicollo, mozzarella, figs, Romano cheese, pine nuts, and lemon zest.
  6. Bake pizzas on the middle rack for about 15 minutes or until their crusts have browned and the cheese has melted.

Variation: For a more classic pizza, replace the figs with thin slices of portabello mushroom.

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