| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Veg2, Vegetarian |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Wholemeal flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Sesame seeds |
| 1 |
|
Free-range egg; beaten |
| 5 |
fl |
Milk; (5 to 6) |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 1/2 |
|
Red pepper; deseeded and diced |
| 4 |
oz |
Mushrooms |
| 1 |
ts |
Oregano |
| 1 |
|
14 ounces ti chopped tomatoes |
| 1 |
tb |
Sun dried tomatoes; finely chopped |
|
|
Salt and pepper |
| 2 |
oz |
Mozzarella cheese; (2 to 3) |
| 2 |
ts |
Sesame seeds |
INSTRUCTIONS
FOR THE BASE
FOR THE TOPPING
1. Mix the flour with the baking powder, salt and sesame seeds.
2. 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 200°C/400°F/gas mark 6 for 10
minutes.
3. 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.
4. 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.
5. 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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