Artichoke and Red Pepper Pizza

Serves: 4

220g long life pizza base
2 x 15ml spoons green pesto
15ml spoon fresh rosemary, finely chopped
75g pancetta, cubed
400g can artichoke hearts, drained and cut into 4
2 red peppers, deseeded and cut into 4
75g pecorino Romano cheese, grated

Method
Preheat the oven to 220°C, 425°F, Gas Mark 7.

Spread the pizza base with the green pesto.

Cook the pancetta with the rosemary in a hot frying pan until golden brown, and sprinkle over the top of the pizza. Grill the peppers under a high heat until they are scorched. Cover with a wet cloth and when cool remove the skins, then cut into strips. Add half the grated cheese to the pizza base. Top with artichoke hearts and red peppers and sprinkle over the remaining cheese. Bake in the oven for 12-15 minutes until thoroughly heated through.