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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Vegetarian Veg2, Vegetarian 4 Servings

INGREDIENTS

8 oz Wholemeal flour
1 t Baking powder
1/4 t Salt
1 T Sesame seeds
1 Free-range egg, beaten
5 Milk, 5 to 6
1 T Olive oil
1 T Olive oil
1 Onion, finely chopped
2 Cloves garlic, crushed
1/2 Red pepper, deseeded and
diced
4 oz Mushrooms
1 t Oregano
1 14 ounces ti chopped
tomatoes
1 T Sun dried tomatoes, finely
chopped
Salt and pepper
2 oz Mozzarella cheese, 2 to 3
2 t Sesame seeds

INSTRUCTIONS

Mix the flour with the baking powder, salt and sesame seeds. Beat the
egg with the milk and olive oil and pour over the flour. Work to a
soft dough adding more flour if necessary. Roll out into a circle or
press into a Swiss roll tray. Bake at 200øC/400øF/gas mark 6 for 10
minutes. For the topping, heat the oil and gently fry the onion and
garlic for 10 minutes until soft. Add the pepper and mushrooms and
cook for another 5 minutes. Add the herbs to the pan and both types  of
tomatoes. Leave the mixture to simmer until the liquid has reduced  and
the sauce has a moist, rather than sloppy consistency. Season to
taste. Spread the topping over the base, cover with cheese and sesame
seeds and grill until the cheese has melted.  Converted by MC_Buster.
NOTES : simple scone mixture with a nutty sesame flavour makes a good
base for this tasty pizza. It is best served hot, but can be served
cold as part of a picnic lunch.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 101
Total Fat: 11.6g
Cholesterol: 9.1mg
Sodium: 555mg
Potassium: 450.4mg
Carbohydrates: 10.5g
Fiber: 4g
Sugar: 3.5g
Protein: 8.1g


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