These are a bit of a cross between pizza and bruschetta - they're probably closer to bruschetta, but pizza always sounds more appealing to students. Adding to that, I've already got a bit of a posh foodie reputation with all the quinoa and wholewheat spaghetti flying about (yes, literally, I had a slight cupboard accident...) so I thought bruschettas wouldn't really help matters... I could just imagine the cries of "what student in their right mind has canapés for lunch?" Call them pizzas and it's problem solved.
Ingredients:
A couple of slices of rye bread
A couple of teaspoons of green pesto
A few roasted red peppers from a jar, finely sliced
1 courgette, finely sliced (or mushrooms, as seen in the picture - I had a few left over)
1 red onion, finely sliced
A few basil leaves (optional)
Method:
- Under a grill, toast the rye bread on one side
- Spread the untoasted side with pesto and tope with the finely sliced veggies (you can fry off the onions and courgettes first if you don't want them too al dente)
- Drizzle with oil and return to the grill until the rye is cooked through and the veggies are cooked to your liking
- Add a few torn basil leaves to serve.
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