PIZZA BASE
225g semolina
1 teaspoon baking powder
125g ELF ( garlic & herb is good)
pinch salt
1 teaspoon mustard
1 teaspoon paprika
1 beaten egg
1 desertspoon natural yogurt
skimmed milk if needed
PIZZA TOPPING
1 teaspoon baking powder
125g ELF ( garlic & herb is good)
pinch salt
1 teaspoon mustard
1 teaspoon paprika
1 beaten egg
1 desertspoon natural yogurt
skimmed milk if needed
PIZZA TOPPING
1 can chopped
tomatoes
1 onion, finely chopped
2 cloves garlic, crushed
2 tabs tomato puree
Mixed herbs
salt & pepper
a little fresh basil, chopped
Toppings of choice eg chicken & sweetcorn, ham & pineapple, seafood, bacon & mushroom etc
Cheese --- for NC recipe cream some Extra Low Fat cheese until spreadable or for 1½ points for the full pizza us 50g grated low fat mature cheese.
Heat oven to 220C/400F/gas mark 7
Cream, cheese,yogurt and egg together, stir in semolina, baking powder, salt,mustard and paprika. If needed add enough skimmed milk - a drop at a time - to make a soft and manageable dough.
Spray a large baking tray with Frylight and form dough into a circle - using a little dried semolina if sticky - I rolled it a little and it made a pizza about 10"in diameter.
Place base on tray and bake for 10 minutes.
Fry onions and garlic untilsoft, add tomatoes and cook for 3 - 4 minutes, add tomato puree, herbs and season to taste amd simmer until reduced to a thick paste.
Spread topping over base.
Put cheese on top of filling and arrange chosen toppings on top.
Bake again for another 10 - 15 minutes until base is crisp.
1 onion, finely chopped
2 cloves garlic, crushed
2 tabs tomato puree
Mixed herbs
salt & pepper
a little fresh basil, chopped
Toppings of choice eg chicken & sweetcorn, ham & pineapple, seafood, bacon & mushroom etc
Cheese --- for NC recipe cream some Extra Low Fat cheese until spreadable or for 1½ points for the full pizza us 50g grated low fat mature cheese.
Heat oven to 220C/400F/gas mark 7
Cream, cheese,yogurt and egg together, stir in semolina, baking powder, salt,mustard and paprika. If needed add enough skimmed milk - a drop at a time - to make a soft and manageable dough.
Spray a large baking tray with Frylight and form dough into a circle - using a little dried semolina if sticky - I rolled it a little and it made a pizza about 10"in diameter.
Place base on tray and bake for 10 minutes.
Fry onions and garlic untilsoft, add tomatoes and cook for 3 - 4 minutes, add tomato puree, herbs and season to taste amd simmer until reduced to a thick paste.
Spread topping over base.
Put cheese on top of filling and arrange chosen toppings on top.
Bake again for another 10 - 15 minutes until base is crisp.
No comments:
Post a Comment