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SERVES 4 Prepa­ra­tion time: 25 min Cook­ing time: 15 min

Pre­heat the oven to 200 ° C Grease a large bak­ing sheet with food spray 1 Di­vide the dough into four uni­form pieces and roll out on a floured sur­face 2 Ar­range the bases

1 kg ready­made bread dough 60 ml ( ¼ c) olive oil salt and freshly ground pep­per 200 g grated moz­zarella cheese 2 gem squashes, cooked 250 g streaky ba­con, crisply fried 20 g rocket 60 ml ( ¼ c) mixed seeds, toasted on the pre­pared bak­ing sheets Driz­zle with olive oil and sea­son with salt and pep­per 3 Bake for 8- 10 min­utes or un­til the dough be­gins to brown Re­move from the oven 4 Spread the moz­zarella cheese on the pizza bases and spoon small mounds of the gem squash on top of the cheese 5 Di­vide the ba­con be­tween the piz­zas and bake for an­other 5 min­utes or un­til the cheese has melted 6 Scat­ter the rocket and seeds over the piz­zas, cut into pieces and serve with torn moz­zarella cheese, if pre­ferred

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