Two Super Fast Peperonata Recipes

Peperonata and Bocconcini Tartlets

2 sheets butter puff pastry

Cut  four 12cm rounds from each sheet of pastry and place on lightly oiled oven trays, then top each with 45g peperonata, 3 bocconcini halves and 1 chopped anchovy, leaving a 1cm border.

Brush egg and milk mixture over pastry border.

Bake at 220°C for 15-20 minutes or until pastry is golden and puffed.

Serve immediately, scattered with torn basil leaves.

Fill your glasses with chilled Rosè... and discover how good life can be!                                         serves 4

180g pure greed peperonata

12 cherry bocconcini, halved

4 anchovy fillets, chopped *

1 egg, beaten with ¼ cup milk

16 basil leaves

* Substitute chopped olives to make a vegetarian version.


Peperonata Pizza

Ingredients for the dough

500g unbleached flour


Mix all ingredients for the dough in a bowl and knead for 7-10 minutes. Alternatively, add to the bowl of an electric mixer (fitted with a dough hook) and beat on lowest speed for 5 minutes.

Rest dough on floured board for 10 minutes.

Cut into 4 with dough cutter, then stretch and roll the dough to the desired shape.

Spread the peperonata, cheese, basil and anchovies on each pizza.

Brush with olive oil.

Bake at 220°C for 15-20 minutes.

Fill your glasses with Sangiovese... and discover how good life can be!                                                          serves: 4

20g sea salt

10g dried yeast

350ml spring water

2 tbsp olive oil

Ingredients for the topping on each pizza:

45g pure greed peperonata

50g bocconcini, sliced

4 basil leaves

4 anchovy fillets *

a little olive oil

* Substitute chopped olives to make a vegetarian version.

You can find these and many more wonderful produce at recipes at Pure Greed.

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