- 0:35 Prep
- 0:20 Cook
- Makes 12
- Advanced
Enjoy all the tasty flavours of traditional bruschetta on homemade pizza dough.
Ingredients
- 2 3/4 cups plain flour, plus extra for dusting
- 2 x 7g sachets dry yeast
- 1/2 teaspoon caster sugar
- 1/3 cup extra virgin olive oil
- 1 1/2 cups pizza sauce
- 2 cup grated mozzarella
- 1 small red onion, thinly sliced
- 1 1/2 cup pitted kalamata olives
- 12 bocconcini, sliced
- 400g punnet tomato medley, sliced
- 1/2 cup basil pesto
- 4 teaspoons white balsamic vinegar
- Fresh oregano sprigs, to serve
Method
- Step 1Preheat oven to 220C/200C fan-forced. Line 4 large baking trays with baking paper.
- Step 2Combine flour, yeast and sugar in a bowl. Season with salt and pepper. Make a well. Add oil and 1 cup warm water. Mix well to form a soft, sticky dough, adding a little extra warm water, if needed. Turn dough onto a well-floured surface. Knead for 5 minutes, adding extra flour if dough becomes too sticky.
- Step 3Divide dough evenly into 12 portions. Roll out 6 portions into 10cm rounds. Place onto 2 prepared trays (cover remaining portions of dough with plastic wrap to prevent them from drying out).
- Step 4Spread the 6 pizza bases evenly with pizza sauce. Sprinkle with mozzarella. Top with onion, olives, bocconcini and tomato. Season with pepper. Bake for 20 minutes or until bases are golden and crisp, and cheese is melted. Cover loosely with foil to keep warm.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1611 kj
Energy
21.6g
Fat Total
8.3g
Saturated Fat
2.7g
Fibre
17.5g
Protein
27mg
Cholesterol
622mg
Sodium
28.9g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Kim Coverdale
- Publication: Super Food Ideas
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