Hasty Pizza

  • 2tbsp olive oil
  • 1 medium onion
  • 1medium green pepper
  • 1 medium red pepper
  • 400g tin artichoke hearts
  • 400g tin chopped tomatoes
  • 1 clove garlic
  • 1tsp dried basil
  • 1tsp dried mixed herbs
  • Salt and black pepper
  • ½tsp sugar
  • 1 granary or rustic cob loaf
  • 200g Cheddar or Mozzarella cheese, or a mixture of the two
  • 16 black olives
  • To Garnish: sprigs of fresh basil

  1. Heat 1tbsp of the olive oil in a frying pan over a moderate heat. Peel and chop the onion and fry for 3-4 minutes, until soft.
  2. Rinse, dry, deseed and finely slice the peppers into rings. Drain the artichoke hearts and cut in half, set aside. Pour the tomatoes into a bowl. Peel the garlic and crush into the tomatoes. Add the fried onion, dried herbs, salt and pepper to taste, and sugar. Mix together and set aside.
  3. Preheat the grill to high. Heat the remaining oil in a pan and stir-fry the pepper rings for 5 minutes.
  4. Meanwhile, slice the round top off the loaf and cut the rest across into four 1cm thick slices. Grill on one side.
  5. Grate the cheese or dice the Mozzarella, rinse and dry the basil and set aside.
  6. Turn the bread over on the grill rack and spread the tomato mixture over the untoasted side of each slice. Arrange the peppers and artichokes on top. Sprinkle with the cheese and dot with olives.
  7. Grill for 4-5 minutes, or until the cheese has melted and turned golden brown. Garnish with the fresh basil and serve immediately.
  8. For variety, sliced mushrooms or avocados can be used instead of artichoke hearts. For those who like meat, add ham or salami, prawns or anchovy fillets. Or use your imagination for combinations of your own choice.