| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | Vegetarian | Veg2, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | oz | Wholemeal flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | T | Sesame seeds |
| 1 | Free-range egg, beaten | |
| 5 | Milk, 5 to 6 | |
| 1 | T | Olive oil |
| 1 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 2 | Cloves garlic, crushed | |
| 1/2 | Red pepper, deseeded and | |
| diced | ||
| 4 | oz | Mushrooms |
| 1 | t | Oregano |
| 1 | 14 ounces ti chopped | |
| tomatoes | ||
| 1 | T | Sun dried tomatoes, finely |
| chopped | ||
| Salt and pepper | ||
| 2 | oz | Mozzarella cheese, 2 to 3 |
| 2 | t | Sesame seeds |
INSTRUCTIONS
Mix the flour with the baking powder, salt and sesame seeds. Beat the egg with the milk and olive oil and pour over the flour. Work to a soft dough adding more flour if necessary. Roll out into a circle or press into a Swiss roll tray. Bake at 200øC/400øF/gas mark 6 for 10 minutes. For the topping, heat the oil and gently fry the onion and garlic for 10 minutes until soft. Add the pepper and mushrooms and cook for another 5 minutes. Add the herbs to the pan and both types of tomatoes. Leave the mixture to simmer until the liquid has reduced and the sauce has a moist, rather than sloppy consistency. Season to taste. Spread the topping over the base, cover with cheese and sesame seeds and grill until the cheese has melted. Converted by MC_Buster. NOTES : simple scone mixture with a nutty sesame flavour makes a good base for this tasty pizza. It is best served hot, but can be served cold as part of a picnic lunch. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 101
Total Fat: 11.6g
Cholesterol: 9.1mg
Sodium: 555mg
Potassium: 450.4mg
Carbohydrates: 10.5g
Fiber: 4g
Sugar: 3.5g
Protein: 8.1g