October 05, 2018
Fresh Tomatoes, Comfort Food, Pizza,
Snacks, Dairy, Cheese, Parmesan, Vegetables, Budget-Friendly, Pantry/Shelf, Quick Meals, Game/Sports Day, Weeknight Meals, Oven Bake, No Eggs, Zucchini, Yogurt more
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"From one of our national supermarkets and their free monthly magazine May 2018."
Preheat oven to 220C and preheat two oven or pizza trays.
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.
Divide dough into 2 pieces and on a piece of lightly floured baking paper, roll each piece of dough to 28cm rounds.
Spread each round with passata and using baking paper, lift pizza bases onto preheat trays and bake for 8 minutes.
Meanwhile, make a slit in each tomato and squeeze out the seeds and discard, then tear tomatoes in half.
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.
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