Egg & spiced rata­touille pizza

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $3.60 Time to make 30 min

You will need to use half of the Ba­sic Recipe on p41.

veg­e­tar­ian di­a­betes friendly 1¼ cups self-rais­ing flour

1¼ cups re­duced-fat plain yo­ghurt, plus

¼ cup ex­tra

½ x quan­tity tomato, cap­sicum, zuc­chini & egg­plant rata­touille (see recipe on p41) 4 small (50g) eggs

2 tea­spoons tahini

2 ta­ble­spoons small

fresh mint leaves

1 tea­spoon sumac

4 cups baby rocket,

to serve

Lemon wedges,

to serve 1 Pre­heat the oven to 190°C. Com­bine flour and yo­ghurt in a large bowl un­til a soft dough forms. Turn out onto a lightly floured sur­face and knead for 30 sec­onds, or un­til smooth, adding a lit­tle ex­tra flour if nec­es­sary. Place dough on to a large sheet of bak­ing pa­per. Sprin­kle lightly with flour and roll into 25cm x 35cm rec­tan­gle. Trans­fer the dough on pa­per to a large bak­ing tray.

2 Bake pizza base for 5 min­utes. 3 Spread rata­touille over pizza base. Make 4 in­dents into the rata­touille, deep enough to fit each egg into each in­dent. Bake pizza for 15 min­utes.

4 Add 2 tea­spoons hot wa­ter to tahini mix­ture (the tahini will thicken on stand­ing).

5 Driz­zle the pizza with tahini yo­ghurt, and sprin­kle with mint leaves and sumac. Serve pizza with lemon wedges and rocket.

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