Tricolore salad pizza
Jazz up your Margherita pizza with healthy rocket, avocado and fresh tomatoes, then drizzle with balsamic vinegar
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
- Heat a non-stick frying pan with 1 tsp olive oil, add the garlic and cook for a minute. Add the tomatoes, season, then cook for 10-15 minutes until thickened and reduced. Cool.
- Heat the oven to 220C/fan 200C/gas 7. Mix the bread mix with 100ml water and 1 tsp olive oil then knead for 5 minutes. Roll out to a large rough circle (about 28cm) and put on a non-stick heavy baking sheet dusted with the semolina or plain flour for 10 minutes to puff up a bit.
- Spread a thin layer of the tomato sauce over the base, leaving a small border and top with mozzarella. Bake for 10-15 minutes until puffed and golden. To serve, scatter over rocket, avocado, tomatoes, season and add a drizzle of good balsamic.
PER SERVING
523 kcalories, protein 22.8g, carbohydrate 42.8g, fat 29 g, saturated fat 12g, fibre 5.6g, salt 1.7 g
Recipe from olive magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2220650/
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Ingredients
- olive oil
- 1 garlic clove , thinly sliced
- 1 x 230g tin chopped tomatoes
- 150g ciabatta bread mix
- ½ tbsp semolina or plain flour
- 1 x 125g ball mozzarella , sliced
- a handful rocket
- 1 small avocado , sliced
- 10 baby plum tomatoes , halved
- balsamic , to finish
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
Ingredients
- olive oil
- 1 garlic clove , thinly sliced
- 1 x 230g tin chopped tomatoes
- 150g ciabatta bread mix
- ½ tbsp semolina or plain flour
- 1 x 125g ball mozzarella , sliced
- a handful rocket
- 1 small avocado , sliced
- 10 baby plum tomatoes , halved
- balsamic , to finish
PER SERVING
523 kcalories, protein 22.8g, carbohydrate 42.8g, fat 29 g, saturated fat 12g, fibre 5.6g, salt 1.7 g
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