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: 2 • Prep: 5 mins • Cook: 30 mins • Easy 
  • 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 have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale.

They have excellent amounts of vitamin C for healthy skin and immunity and vitamin A for eye health and anti-inflammation; as well as vitamin B6 for brain and nerve health and efficient metabolism.

One pepper has more vitamin C than an orange!

They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.

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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