| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Waitrose2 | 2 | servings | |
INGREDIENTS
| 1 | 170 g Napolina Stone Baked Pizza Base | |
| 1 | 170 g pot Waitrose Salsa Dip | |
| 4 | sl | Waitrose Honey Roast Ham; roughly chopped |
| 50 | g | Small mushrooms; thinly sliced (13/4 |
| ; oz) | ||
| 75 | g | Cheddar cheese; grated (23/4 oz) |
| 2 1/2 | ml | Waitrose Herbes de Provence extra virgin; (1/2 tsp) |
| ; olive oil |
INSTRUCTIONS
Remove all packaging from the pizza base and spread the salsa dip evenly over the base. Sprinkle over the ham, mushrooms, cheese and herbs. Drizzle a little extra virgin olive oil over the top. To give it a crisp base, place the pizza directly on an oven rack in a preheated oven 220°C, 425°F, gas mark 7, for 12-15 minutes or until golden brown. Serve at once with a crisp green salad and Waitrose Ready to Cook Garlic Bread. Converted by MC_Buster. NOTES : Fresh dips can be used in a variety of exciting ways and need not only be an accompaniment to raw vegetables and potato chips. Waitrose Salsa Dip makes a quick and easy base for pizza or pasta, or try baking some chicken breasts in the oven with a tub of salsa poured over, topped with thinly sliced mozzarella cheese. Waitrose Blue Cheese Dip is excellent with pasta. Just warm it through in a pan with a little milk, season well then pour it over your favourite cooked pasta and sprinkle with grated blue cheese. Converted by MM_Buster v2.0l.
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