| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 225 |
g |
Self raising flour |
| 1 |
pn |
Salt |
| 1 |
ts |
Chopped fresh oregano or 1/4 tsp dried |
| 150 |
ml |
Warm water |
| 2 |
tb |
Olive oil; (2 to 3) |
| 4 |
tb |
Passata or creamed tomatoes |
| 6 |
|
Pomodorino |
| 100 |
g |
Taleggio |
| 3 |
sl |
Parma ham |
| 2 |
tb |
Freshly grated Parmesan |
| 1 |
lg |
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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