| 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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