Ready Time: 30 mins

Preparation Time: 20 mins

Cooking Time: 10 mins

Serves: 2
Recipes from Pete Evens Pizza Book
Pete Evans -chef, paleo ambassador, restauranteur, media personality and author


SALSA VERDE (Makes 2 Cups)

  1. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  2. Spread tomato sauce over pizza base; sprinkle evenly with capsicum, cherry tomatoes, prawns, chilli and white anchovies. Season with salt and pepper.
  3. Select CLASSIC crust setting.
  4. Transfer pizza and baking paper together onto pizza stone and close lid. Cook for 2 minutes.
  5. Open lid and slide paper out carefully; close lid and cook a further 7–10 minutes or until cooked to your liking.
  6. Monitor cooking progress through viewing window - topping should be melted and golden and base crisp and brown.
  7. Open lid carefully with oven mitt and remove pizza onto a chopping board.
  8. Drizzle pizza with salsa verde and garnish with fresh basil.
  9. Cut into 8 wedges and serve immediately.


  1. Add all the ingredients to a blender and season with sea salt and pepper. Blend until smooth.