Roast Vegetable Pizza

Capsicum and walnut puree

Remove seeds from each capsicum and lay slices, skin side up, on a baking tray. Grill until well charred. Place in a paper bag to cool. Remove skin. Cut tomatoes in half lengthwise and place on a baking tray. Bake in a slow oven 150°C for 1 hour. Remove from oven and brush with vinegar.
To make capsicum and walnut puree, heat oil in a frypan and saute onion and garlic until soft. Add chilli. Place walnuts in a food processor and process until fine. Add onion mixture to remaining ingredients. Process until smooth. Spread pizza base with puree.
Arrange roasted capsicum and tomatoes over base and sprinkle with crumbled fetta. Bake in a very hot oven 220°C for 10-15 minutes. Serve garnished with fresh basil leaves.

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