Egg & spiced ratatouille pizza
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 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.