SMOKY HAM & BROCCOLINI PIZZA

PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 4 (MAKES 2)

You will need to start this recipe a day ahead. 1½ cups (300g) white quinoa 1 teaspoon baking powder

1 teaspoon sea salt flakes

½ cup (125ml) water

2 tablespoons extra virgin olive oil ½ cup (125ml) bottled tomato passata ½ teaspoon smoked paprika

75g smoked leg ham, torn coarsely ¾ cup (75g) grated mozzarella

¾ cup (90g) grated smoked

cheddar cheese

70g broccolini, halved lengthways 1 fresh long red chilli, chopped

¼ cup (30g) pitted black olives, sliced rocket, to serve

1 Place quinoa in a large bowl; cover with cold water. Stand for at least 8 hours or overnight. Drain; rinse well. 2 Preheat oven to 240°C/220°C fan. Line two large oven trays with baking paper.

3 Place quinoa, baking powder, salt, water and oil in a high-powered blender; blend until smooth.

4 Heat a greased 30cm-wide, 25cm-base frying pan over medium heat. Cook half the quinoa mixture in pan for 5 minutes or until golden and crisp. Turn, base-side up, onto one tray. Repeat with remaining mixture. Bake bases for 15 minutes or until crisp, swapping the trays halfway through cooking time. 5 Combine passata and paprika in a small bowl; spread over bases. Top with ham, mozzarella, cheddar, broccolini, chilli and olives.

6 Bake pizzas for 10 minutes or until cheeses are melted and golden. Serve topped with rocket. Per serve: 28g total fat (10g saturated fat); 2310kJ (552 cal); 47g carbohydrate; 24g protein; 7g fibre