How to make it

Men's Fitness - - Features | Cooking Tips -

Mix the gram flour, ground cumin, ground co­rian­der, chopped spring onions and grated cau­li­flower to­gether in a large bowl. Add the milk and mix un­til it forms a dough­like con­sis­tency. Add salt and pep­per to taste. Wrap cling film around the bowl and leave the mix­ture to rest for ten min­utes in the fridge. When the dough is rested, re­move from the bowl and place on a clean work sur­face. Use the palm of your hand to gen­tly press the dough flat un­til you have a disc about the size of a small din­ner plate and about ½cm thick. Lightly grease a flat bak­ing tray with half the rape­seed oil and place the dough base on it. Spread an even layer of pas­sata over the pizza base. Place the chicken slices and the baby spinach leaves on top of the pas­sata in an over­lap­ping pat­tern. Driz­zle the re­main­ing half of the rape­seed oil over the pizza and finely grate the parme­san evenly over the top. Bake in a pre-heated oven at 180°C/gas 4 for 18-20 min­utes, un­til the base is golden brown and the cheese in the top­ping is melted.

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