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. NOTES : An exotic pizza with a difference.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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