Fire And Slice

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Servings: 1

Prep Time: 00:20

Cook Time: 00:10


1 portion pizza dough (make your own)


3 or 4 tbsp of canned crushed tomatoes

1 tbsp basil pesto

1 tbsp crushed garlic


1/4 zucchini (thinly sliced)

1/4 green bell pepper (thinly sliced)

1/4 fresh hot chili (thinly sliced)

1/2 avocado (cubed)

1 Bunch grated parmesan

3 cherry tomatoes (halved)

1 Bunch fresh rocket (arugula)

1 pinch black pepper


green bell pepper > any other kind of bell pepper

zucchini > any other kind of squash


1Pre-heat oven to 400 F/200 C.

2While oven is heating, chop all veggies.

3Roll out your dough and place it on a baking sheet that's been oiled or lined with parchment paper

4Add a couple dollops of tomato sauce, a dollop of pesto and a dollop of crushed garlic to your dough. Mix and spread around so it gets all the way to the edges. Tip: You want to cover the full tortilla, but don't pile on too much sauce or it'll be soggy - yuck!

5Add the cheese. (We all love cheese, but again, not too much.)

6Scatter the rest of the toppings, saving the fresh rocket for after cooking. Tip: I wouldn't add salt as the parmesan cheese is already salty.

7Bake at 400 F/200 C for 8-10 min.

8Cut into 6 pieces and dive in - careful though, this one packs some heat! 🔥 Note: The level of heat for this recipe really depends on how hot your chilis are.

Additional Notes

I suggest making your own pizza dough. To find out why, see here: Or if you want a quick, healthy alternative, try using a tortilla instead. See here:

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