I feel like pizza

2 large red capsicums (or use ready-roasted, stored in oil from your deli counter) 2 thin pizza bases 2 cups grated parmesan 2 x 400g tins of butter beans, drained

400g spicy chorizo (or salami), sliced 250g buffalo mozzarella, drained Sea salt and freshly ground black pepper 1 teaspoon chilli flakes

cup basil leaves

Preheat the oven to 220C and cut the central top stem out of the capsicums. Sit them, base down, in a large muffin tin and roast for 20 minutes until the outside skin is starting to blacken.

Put the capsicums straight in a bowl and cover with plastic wrap for 20 minutes. This will make the skins steam, making them easier to peel off (use a small sharp knife if necessary).

Reheat oven to 220C and put two trays in to heat up. Divide the grated parmesan between the two bases.

Tip the drained beans on to a bread board and squash gently with a paper towel to blot excess liquid and break up a little. Sprinkle beans over bases then top with sliced chorizo.

Slice capsicums and place on top with drained mozzarella, torn into chunks. Season well with salt and pepper and chilli flakes if using.

Slide pizzas on to the hot trays and bake for 12-15 minutes until golden. Serve sprinkled with basil leaves. Recipes, food styling and photography by Sarah Tuck

Potato, caramelised onion and rosemary pizza or chorizo pizza with roast capsicum, butter beans and mozzarella? They’re easy to make and delicious to eat.