Artichoke and Red Pepper Pizza

1 220 gram lon life pizza base
2 tb Green pesto
1 tb Fresh rosemary; finely chopped
75 g Pancetta; cubed (3oz)
1 400 gram can artichoke hearts; drained and cut into 4
2 Red peppers; deseeded and cut into 4
75 g Pecorino Romano cheese; grated (3oz)

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.

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