| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 2 | Servings | ||
INGREDIENTS
| 225 | g | Self raising flour |
| 1 | pn | Salt |
| 1 | t | Chopped fresh oregano or 1/4 |
| tsp dried | ||
| 150 | Warm water | |
| 2 | T | Olive oil, 2 to 3 |
| 4 | T | Passata or creamed tomatoes |
| 6 | Pomodorino | |
| 100 | g | Taleggio |
| 3 | Parma ham | |
| 2 | T | Freshly grated Parmesan |
| 1 | Handful fresh rocket or | |
| basil leaves | ||
| Salt and pepper |
INSTRUCTIONS
Preheat the grill. 1 For the Dough: Sift the flour and salt into a large bowl; stir in the herbs. Make a well in the centre and pour in the water and 1 tbsp olive oil. Mix together to make a soft dough. 2 Heat 1 tbsp oil in 25cm/10" skillet. Using a rolling pin, shape into a 25cm/10" round and cook in the skillet for 5-6 minutes until the underside is golden brown. 3 Flip the pizza base over and spoon over the passata. Halve the pomodorino and scatter over the pizza. Break the Taleggio into pieces and scatter over the pizza. 4 Tear the Parma ham and scatter over the pizza. Sprinkle with the Parmesan. Drizzle over a little olive oil and some salt and pepper. 5 Place the skillet under a medium grill for 3-4 minutes until the top is golden and the base is cooked through. Cut into wedges, scatter over the rocket leaves and serve. Converted by MC_Buster. Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 138
Total Fat: 15.7g
Cholesterol: 4.4mg
Sodium: 235.9mg
Potassium: 489.3mg
Carbohydrates: 9.3g
Fiber: 7.1g
Sugar: <1g
Protein: 6.1g