PEPPERONI and ANTIPASTO PIZZAS

SERVES 4 / PREPARATION & COOKING: 25 MIN

2 round pizza bases (23cm each)

160ml ( ²⁄₃c) tomato sauce with capers and onion

500ml (2c) grated pizza cheese

80g sliced pepperoni

120g button mushrooms, sliced

2 tubs (180g each) Greek-style antipasto mix, drained

baby rocket leaves to serve

Lightly grease the pizza trays with nonstick spray.

1 Put the pizza bases on the trays. Divide the sauce between the bases, spreading to the edges. Sprinkle 250ml (1c) cheese over both bases. Divide the pepperoni, mushrooms and antipasto mix between the bases. Sprinkle the remaining cheese over.

2 Cook in a hot oven (220°C), swopping trays halfway, for about 12 minutes, or until the cheese is melted and the bases are crisp.

3 Top with the rocket leaves and serve hot.