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Capsicum pizza tart

A recipe from the Good Food collection.


Murdoch Recipe Article Lead - narrow
  • 2 tablespoons cornmeal or semolina
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1/3 cup grated parmesan cheese
  • 30 g butter, softened
  • 1/2 cup milk


  • 1 medium red capsicum
  • 1 medium green capsicum
  • 1 medium yellow capsicum
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1/2 cup ricotta cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley


1. Preheat oven to moderate 180°C. Brush a 30 cm pizza tray with melted butter or oil, sprinkle with cornmeal or semolina. Sift flours into a large mixing bowl, add cheese and butter. Using fingertips, rub butter into flour for 1 minute or until the mixture is fine and crumbly. Add almost all the milk, mix to a soft dough, adding more milk if necessary. Turn onto a lightly floured board. Roll out and line prepared pizza tray.

2. Remove seeds and membrane from capsicum, cut into 1 cm strips. Heat oil in a frying pan, cook onion and capsicum over low heat 10 minutes, until soft. Leave to cool.

3. In a medium mixing bowl, combine ricotta and herbs. Spread over pastry, leaving a 2 cm border. Arrange the capsicum over ricotta, bake for 25 minutes, until pastry is golden. Serve warm.

Main ingredient:


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