| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Gluten free flour; (8oz) |
| 15 |
g |
Yeast; ( 1/2oz) |
| 1 |
md |
Size egg |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Olive oil |
|
|
Lukewarm water |
| 1 |
tb |
Sundried tomato paste |
| 1 |
sm |
Aubergine; cut into wedges |
| 1 |
|
Red; green and yellow |
|
|
; pepper, each cut |
|
|
; into sixths |
| 1 |
|
Courgette; sliced into 1cm |
|
|
; pieces |
| 25 |
g |
Mushrooms; halved (1oz) |
| 3 |
|
Cloves garlic; cut into half |
|
|
; lengthways |
| 1 |
tb |
Fresh rosemary; coarsely chopped |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Fresh basil leaves |
|
|
Freshly ground black pepper |
| 40 |
g |
Sundried tomatoes; chopped (1 1/2oz) |
| 75 |
g |
Gruyere; sliced thinly (3oz) |
INSTRUCTIONS
FOR THE PIZZA BASE
FOR THE TOPPING
Preheat the oven 200 C, 400 F, Gas Mark 6.
Sieve the flour and salt into a bowl. Crumble in the yeast. Beat the egg
with a little water. Add to the flour mixture to make a stiff dough. Adding
a little more water if necessary.
Roll out to fit a 29cm (11 1/2 inch) pizza tin. Place dough in tin and
lightly brush with olive oil to the edges. Leave in a warm place to rise.
Roast the vegetables and garlic cloves on a baking tray, sprinkled with the
rosemary and olive oil, for 25-30 minutes.
Spread the sundried tomato paste over the risen pizza base and arrange the
roasted vegetables on top, with the sundried tomatoes and basil leaves.
Cover with the Gruyere cheese and bake for 25 minutes until the base is
crispy.
Converted by MC_Buster.
NOTES : A delicious Italian pizza made with fresh mediterranean
vegetables.Ideal accompanied with a salad.
Converted by MM_Buster v2.0l.
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