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Mini Margherita Pizzas

Makes 6-8 pizzas
Ingredients:
200g (7oz) gluten and wheat-free plain white flour blend
pinch salt
1tsp caster sugar
1tsp quick yeast
160ml (5floz) warm milk
1 tsp vinegar
1 egg
3tbsp sunflower oil

For the margherita topping

2 tbsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely sliced
sea salt
3tsp (heaped) dried Italian or mixed herbs
2 x 400g (14oz) cans chopped tomatoes
freshly ground black pepper
mozzarella, cut into cubes

Preparation and cooking times
Prep 1hr 15 mins. Cook 35 mins

Method:
Cook the onion, garlic and herbs in a little oil in a wide frying pan fairly briskly for 5-10 minutes until soft. A pinch of salt added at the start will help prevent burning.

Add the tomatoes and bring to the boil. Reduce the heat and simmer, without a lid, for 45 minutes until the mixture reduces to a thick sauce, stirring occasionally to stop it burning. It will have lumps in. Season with salt and pepper to taste.

Combine the flour, salt, yeast and sugar in a large bowl. Whisk in the milk, egg and vinegar and then, slowly, the oil.

A soft and sticky dough should form.

Cut the dough into pieces the size of walnuts and press each one flat with your fingers on a baking tray. Spread the tomato sauce on top and cover with cheese. Cover the entire baking sheet with plastic wrap and leave in a warm place for an hour to rise.

Pre heat the oven to gas 5, 190?C, fan 170?C. and bake for 20-35 minutes. The pizzas will be sizzling when done. Serve immediately.

 

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