Make weeknights even easier with dinners that only need one pan. That means a tasty dinner, almost no washing up and more time to relax.
Ingredients
- 225g (1 1/2 cups) plain flour
- 1 tablespoon olive oil
- 125ml (1/2 cup) warm water
- 1 teaspoon olive oil, extra
- 125ml (1/2 cup) Napoletana pasta sauce
- 85g (3/4 cup) coarsely grated mozzarella
- 70g sliced salami
- 125g yellow grape tomatoes
- Fresh basil leaves, to serve
Method
- Step 1Preheat oven to 240°C. Place flour, oil and water in a bowl. Mix until just combined. Turn onto a lightly floured surface. Knead until smooth. Roll out to a 22cm-diameter disc.
- Step 2Brush a 22cm (base measurement) non-stick ovenproof frying pan with the extra oil. Heat over medium-high heat. Add the dough disc. Spread with pasta sauce and sprinkle with the mozzarella. Arrange salami and tomatoes on top. Cook for 7 minutes or until base is almost crisp.
- Step 3Transfer to oven. Bake for 7 minutes or until the mozzarella melts and salami is crisp. Top with basil leaves.
- Low kilojoule
- Low sugar
Nutrition
1735 kj
Energy
18g
Fat Total
6g
Saturated Fat
3g
Fibre
16g
Protein
32mg
Cholesterol
498.6mg
Sodium
3g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: To make it vegetarian, replace salami with zucchini ribbons and sliced red capsicum. Sprinkle with pine nuts before baking.
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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