Ingredients (Serves 4)

• 145 g standard pizza base mix
• 4 tbsp chopped fresh dill (or 2 tbsp dried dill)
• fresh dill, to garnish

Pizza Sauce

• 1 large red bell pepper
• 400 g can chopped tomatoes with onion and herbs
• 2 tbsp tomato puree
• salt and pepper

Pizza Topping

• 350 g assorted cooked seafood, thawed if frozen
• 1 tbsp capers in brine, drained
• 25 g pitted black olives in brine, drained
• 25 g low fat Mozzarella cheese, grated
• 1 tbsp grated, fresh Parmesan cheese

1. Preheat the oven to 200°C. Place the pizza base mix in a bowl and stir in the dill. Make the dough according to the instructions on the packet.
2. Press the dough into a round measuring 25 cm across on a baking sheet lined with baking parchment. Set aside to prove (rise).
3. Preheat the grill to hot. To make the sauce, halve and deseed the red bell pepper and arrange on a grill rack. Cook for 8 to 10 minutes until softened and charred. Leave to cool slightly, peel off the skin and chop the flesh.
4. Place the tomatoes and bell pepper in a saucepan. Bring to the boil and simmer for 10 minutes. Stir in the tomato puree and season to taste.
5. Spread the sauce over the pizza base and top with the seafood. Sprinkle over the capers and olives, top with the grated cheeses and bake for 25 to 30 minutes. Garnish with sprigs of dill and serve hot.

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