Pepper pizzas

Delicious and full of flavour this is a low-carb alternative to a regular pizza. Serve with green salad and a punchy dressing.
  • Serves
  • Prep
    5 mins
  • Cook
    30 mins
  • Difficulty
  • 2 large peppers (red or yellow, or both)
  • 4 slices of prosciutto (can leave out to make them veggie)
  • 1 garlic clove, peeled and sliced thinly
  • 2 fresh plum tomatoes, halved lengthways
  • 4 anchovies (optional)
  • 125g mozzarella, sliced
  • olive oil
  • a few marjoram leaves
  • to serve – handful of basil, a few black olives, parmesan shavings
Halve and deseed the peppers and place open side up in a lightly oiled oven dish.

Add 2 prosciutto slices (if using) into each pepper, hanging over slightly. Sprinkle over the garlic and marjoram.

Add a tomato half to each pepper half. Lay the anchovies across then drizzle with olive oil and add seasoning.

Bake at 200C for about 30 mins or until the peppers are soft.

About 5 mins before the end add a couple of slices of mozzarella to each pepper and put back in the oven to melt.

Once out of the oven tear over some basil and add a few parmesan shavings and some olives.
Nutrition info
Peppers pack a huge punch of vitamin C. Vitamin C is traditionally thought of as a cold-fighter but it's much more than that; it's vital for collagen production, which makes healthy skin and connective tissues. It's also necessary to make certain neurotransmitters and in the production of seratonin, a hormone that helps many of the body's processes such as sleep and mood regulation. Peppers are also a brilliant source of fibre to feed the good guys (microbes) who hang out in the gut.

Make healthy eating easy and delicious, get a weekly eatnaturally plan!

If it came from a plant, eat it. If it was made in a plant, don’t.
Michael Pollan
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