Name: Mini pizza wedges
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 500 gram (1-pound) packet gluten-free nut-free bread mix; 1/2 cup (140g) tomato paste; 2 medium tomatoes (300g), sliced thinly; 1/2 small red onion (50g), sliced thinly; 270 gram (8½-ounce) jar chargrilled capsicum (bell pepper) in oil, drained, chopped coarsely; 150 gram (4½ ounces) soft feta cheese, crumbled; 100 gram (3 ounces) shaved gluten-free ham, chopped coarsely; 440 gram (14 ounces) canned pineapple pieces, drained; 1 1/2 cup (150g) pizza cheese; 1/2 cup (60g) seeded green olives, halved; 18 small basil leaves; 5 cherry tomatoes (100g), quartered; 18 fresh oregano leaves

Ingredients

500 gram (1-pound) packet gluten-free nut-free bread mix

1/2 cup (140g) tomato paste

2 medium tomatoes (300g), sliced thinly

1/2 small red onion (50g), sliced thinly

270 gram (8½-ounce) jar chargrilled capsicum (bell pepper) in oil, drained, chopped coarsely

150 gram (4½ ounces) soft feta cheese, crumbled

100 gram (3 ounces) shaved gluten-free ham, chopped coarsely

440 gram (14 ounces) canned pineapple pieces, drained

1 1/2 cup (150g) pizza cheese

1/2 cup (60g) seeded green olives, halved

18 small basil leaves

5 cherry tomatoes (100g), quartered

18 fresh oregano leaves

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil two 25cm x 35cm (10-inch x 14-inch) swiss roll pans; line bases with baking paper, extending paper 5cm (2 inches) over long sides.

2.Make bread according to packet directions; spread mixture into pans. Bake about 12 minutes or until browned lightly. Remove from oven.

3.Spread paste over bases. Top one pizza base with sliced tomato, onion, capsicum and feta. Sprinkle ham, pineapple and pizza cheese over remaining pizza base.

4.Bake pizzas for 15 minutes or until cheese melts and bases are crisp. Cut each pizza into 18 wedges. Top each capsicum and fetta pizza wedge with olives and basil leaves. Top each ham and pineapple pizza wedge with a cherry tomato and oregano leaf.