INGREDIENTS

INSTRUCTIONS

FOR THE CABBAGE
FOR THE DRESSING
1 Cover the sundried tomatoes with boiling water and allow to soak for
about
15    minutes. Heat a griddle pan.
2 For the Pizza Base: Combine the sage, flour, baking powder, parsley and 2
tbsp olive oil in a bowl. Add a little milk if necessary.
3 Turn the rough ball out on a floured board and divide in two. Roll each
out with a rolling pin to 1/2cm thickness.
4 Cook on the griddle pan for 2-3 minutes either side until golden and
cooked through.
5 Put the pizza bases on a baking sheet and drizzle over the remaining tbsp
olive oil.
6 Drain and chop the sundried tomatoes, cube the feta and sprinkle both on
the base. Grill the pizza for 2-3 minutes until the cheese is melted and
golden.
7 For the Cabbage: Heat the olive oil in a wok or saute pan and fry the
leek and cabbage.
8 Add the lemon juice and garlic and season well. Cook for 3-4 minutes
tossing occassionally.
9 For the Dressing: Put the olive oil, basil, lemon juice and crushed
chillies into a blender and whizz for a couple of seconds.
10 Arrange the cabbage in the centre of each plate and place the pizza on
top. Drizzle over the dressing and sprinkle crushed black pepper on top.
Converted by MC_Buster.
Per serving: 616 Calories (kcal); 56g Total Fat; (77% calories from fat);
16g Protein; 20g Carbohydrate; 89mg Cholesterol; 1499mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
10    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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