• 1 round focaccia loaf or long ciabatta
  • 200 g tub marinated grilled red and yellow peppers in olive oil
  • 3 tblsp pesto
  • 85 g bag watercress
  • 100 g soft goat's cheese
  • handful black olives


  • Slice bread in half so you have two round or long bases. Drain the peppers, reserving the oil.
  • Spread 1 tablespoon of the pesto over the cut side of each base.
  • Scatter over the peppers and watercress and crumble over the goat's cheese.
  • Mix the remaining tablespoon of pesto with a tablespoon of oil from the peppers and drizzle it over the pizzas.
  • Scatter the olives over. Cut each pizza into wedges or slices and serve