| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Batch Deep and Light pizza dough |
| 100 |
g |
Grated mozzarella cheese; (for the crust) |
| 2 |
|
Spring onions; chopped |
| 100 |
g |
Mushrooms; sliced |
| 1 |
tb |
Olive oil |
| 4 |
tb |
Sundried tomato paste or tomato & herb |
|
|
; pasta sauce |
| 1/2 |
|
Green and 1/2 yellow capsicum; sliced |
| 50 |
g |
Pepperoni sausage; thinly sliced |
| 100 |
g |
Mozzarella cheese; (for the topping) |
|
|
Fresh basil to decorate |
INSTRUCTIONS
Roll out the pizza dough to suit the size of your baking trays or
terracotta tiles (approx. 30cm+).
Place on to the lightly greased trays or tiles.
Mix together 100g mozzarella and spring onions, and season.
Place around the edge of the pizza, to about 2.5cm from the edge.
Lightly brush with water.
Fold over the edge of the pizza to completely encase the cheese
filling.
Cover loosely with Gladwrap and leave in a warm place for 40 minutes
until the dough has risen.
Spread the tomato paste over the pizza, add the other toppings,
finishing off with the mozzarella.
Bake at 220 C for 15 minutes until crisp and bubbling.
Garnish with fresh basil leaves and serve immediately.
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