Sun Dried Tomato & Olive Pizza
Recipe by www . buteisland . com
Dairy Free / Gluten Free / Vegetarian / Vegan
Sheese and pizza are a match made in heaven , thanks to its melty goodness and healthier contents . It ’ s lower fat than regular cheese so don ’ t be sparing on the portions .
Prep time : 10 mins Cook time 40 mins Serves : 1
Ingredients :
For the pizza base
• 1 and 1 / 2 cups of water
• 1 / 2 teaspoon each of paprika , dried oregano and mixed herbs
• Black pepper and salt
• Pinch of cayenne pepper and garlic powder
• 1 / 4 cup quick-cook polenta
• 1 teaspoon olive oil
For the topping
• 4 tablespoons tomato puree mixed with extra black pepper , dried herbs and chilli salt
• 2 slices Mild Cheddar Style Sheese Slices
• A few spinach leaves
• 2 tablespoons black olives , sliced
• A few sun-dried tomatoes , sliced
• 2 tablespoons pine nuts
Method : 1 . Pre-heat oven to 180 ° C
For the base 2 . Place the water in a small pan with the herbs , spices and seasoning and bring to the boil .
3 . Add the polenta and whisk continuously while cooking on a medium heat for about 5 minutes until it starts to thicken .
4 . Add the olive oil , keep whisking , then pour into a lightly greased and lined 20cm shallow cake tin and spread out evenly .
5 . Bake for about 20-25 minutes until firmed up and nicely golden .
For the topping 6 . Remove the base from the oven . Spread the seasoned tomato puree , leaving a gap around the edges .
7 . Arrange the Sheese Slices to nearly cover , then scatter the spinach leaves , black olives and sun-dried tomatoes over that .
8 . Bake for 10 minutes , then sprinkle the pine nuts over and continue baking for a further 5 minutes . Now slice up and serve !
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