| | Tomato and chilli meat pizzas
Tomato and chilli meat pizzas
Tomato and chilli meat pizzas 4.3-5 9
  • Calories: 3772 kj
  • Fat: 37.1g
  • Carbohydrates: 110g

How to Make:

  1. Quick pizza dough: Preheat oven to 220°C. Sift flours and salt into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Combine milk and oil in a jug. Add milk mixture to flour mixture. Using a flat-bladed knife, stir to form a soft dough, adding a little more milk if necessary. Divide dough in half.
  2. Turn 1 portion of dough onto a lightly-floured surface. Knead gently for 2 minutes or until smooth. Roll dough out to a 30cm round. Push edges up slightly to create a crust. Place on a greased oven tray. Repeat with remaining dough.
  3. Summer tomato pizza Spread tomato paste over 1 pizza base. Top with spinach, recipes of the month Prawn noodle salad tomato and ricotta. Bake for 10 to 15 minutes or until lightly browned. Top with basil leaves. Serve.
  4. Chilli meat pizza Spread tomato paste over 1 pizza base. Top with pepperoni, prosciutto, olives, mozzarella and chilli. Bake for 10 to 15 minutes or until lightly browned. Top with oregano leaves. Serve.
Time for preparing:
15 min.
Servings:
6

Ingredients:

  • 1 1/2 cups self-raising flour
  • 1 1/2 cups plain flour
  • 1 teaspoon salt
  • 40g butter, chilled, chopped
  • 1 cup milk
  • 2 tablespoons olive oil
  • Tomato cheese pizza topping
  • 1/3 cup tomato paste
  • 1 cup baby spinach
  • 1 tomato, thinly sliced
  • 1/2 cup ricotta cheese, crumbled
  • 2 tablespoons small fresh basil leaves
  • Chilli meat pizza topping
  • 1/3 cup tomato paste
  • 60g thinly sliced mild pepperoni
  • 50g prosciutto slices, roughly torn
  • 1/3 cup (55g) pitted kalamata olives
  • 60g mozzarella cheese, shaved
  • 1/4 teaspoon dried chilli flakes
  • 1 tablespoon fresh oregano leaves
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