A great, any-time snack!


  • 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


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