The extreme sweetness of these vibrant, vine-ripened gems livens up any dish. Plus, there’s no cutting required! Add them to salads or use them in our new twist on a margherita pizza.
Ingredients
- 500g Anchor Bread & Pizza Plain Flour
- Pinch of salt
- 300ml warm water
- Pinch of sugar
- 2 teaspoons (7g/1 sachet) dried yeast
- Olive oil, to grease
- 2 tablespoons pizza sauce
- 150g (1 1/2 cups) coarsely grated mozzarella
- 240g cherry truss tomatoes, truss removed
Method
- Step 1Combine flour and salt in a large bowl. Whisk water, sugar and yeast in a bowl until yeast dissolves. Make a well in the centre of flour mixture and pour in yeast mixture.
- Step 2Use a wooden spoon to stir until well combined, then use your hands to bring the dough together. Turn onto a lightly floured surface and knead for 5-10 minutes or until the dough is smooth and elastic.
- Step 3Brush a large bowl with oil. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
- Step 4Preheat oven to 220°C. Brush a large baking tray with oil. Punch down the centre of the dough with your fist. Press and stretch the dough over the base of the tray. Spread the sauce over the dough. Sprinkle with mozzarella and arrange the tomatoes over the dough. Bake for 15 minutes or until the base is crisp and golden. Season with salt and pepper.
- High carb
- Low sodium
- Low sugar
Nutrition
2447 kj
Energy
10g
Fat Total
6g
Saturated Fat
6g
Fibre
24g
Protein
25mg
Cholesterol
261.29mg
Sodium
3g
Carbs (sugar)
94g
Carbs (total)
Notes
Cherry truss tomatoes know-how: Choose bright-red cherry truss tomatoes to eat straight away or pale-pink ones to use later in the week.
Roast cherry truss tomatoes and add to pasta with olive oil; thread onto skewers to grill with basil and lamb; or place in canape cups with goats cheese.
Cherry truss tomatoes contain vitamins C and E, and some beta-carotene.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste