Salami, Ricotta & Zucchini Pizzas
Recipe: #30524
October 05, 2018
"From one of our national supermarkets and their free monthly magazine May 2018."
Ingredients
Nutritional
- Serving Size: 1 (243.4 g)
- Calories 509.7
- Total Fat - 17.5 g
- Saturated Fat - 7.8 g
- Cholesterol - 38.2 mg
- Sodium - 544.3 mg
- Total Carbohydrate - 69.3 g
- Dietary Fiber - 10.7 g
- Sugars - 3.3 g
- Protein - 24.5 g
- Calcium - 299.6 mg
- Iron - 4.1 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 220C and preheat two oven or pizza trays.
Step 2
Place flour in a large bowl and make a well in the centre and add yoghurt and 1/2 teaspoon salt and mix with a wooden spoon to form a soft dough and then knead on a lightly floured surface until smooth.
Step 3
Divide dough into 2 pieces and on a piece of lightly floured baking paper, roll each piece of dough to 28cm rounds.
Step 4
Spread each round with passata and using baking paper, lift pizza bases onto preheat trays and bake for 8 minutes.
Step 5
Meanwhile, make a slit in each tomato and squeeze out the seeds and discard, then tear tomatoes in half.
Step 6
Spread ricotta over bases and top with salami, tomatoes and zucchini and sprinkle with parmesan and season with salt and pepper and bake pizzas for a further 10 to 12 minutes or until bases and golden and crisp and garnish with basil leaves.
Tips
No special items needed.