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Ingredientes
- 40 gm strong (bread) flour
- 6 gm sachet easyblend dry yeast extra virgin olive oil passata
- 200 gm grated mozzarella cheese
Direcciones
- Mix the flour yeast and 1 tsp salt in abowl add in 1 tbsp oil and 225ml hot water.
- Mix then bring together in your hands.
- Turn onto a floured board knead for 10 min then place in a bowl cover and leave somewhere hot for 1 to 1 1/2 hrs till risen.
- Punch the dough divide into 2 pcs stretch out to create 2 circles about 26cm in diameter. Scatter some cheese round the edges dampen the outsides with water.
- Turn in and seal the edges to forin the cheese stuffed crust.
- Spread 1 1/2 tbsp passata over the base then sprinkle with cheese and any other toppings.
- Drizzle V2 tbsp oil around each crust.
- Leave to rise for 30 min on baking trays while the oven heats up to 230C/450F/Gas Mark 8. Bake for 20 min in the oven till golden.
- Add in tuna ham or possibly mushrooms to the basic topping.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 2 servings | |
| Calories 375 | |
| Calories from Fat 182 | 49% |
| Total Fat 20.23g | 25% |
| Saturated Fat 10.91g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 528mg | 22% |
| Potassium 116mg | 3% |
| Total Carbs 19.09g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.65g | 0% |
| Protein 28.03g | 45% |
