Plum tomato and olive pizza recipe
information
Calories per serving 235.
ingredients
200 g (7 oz) pizza base mix
900 g (2 Ib) plum tomatoes, halved
1 teaspoon salt
2 tablespoons tomato puree
50 g (1 3/4 oz) stoned black olives, halved
2 tablespoons shredded fresh basil
100 g (3 1/2 oz) mozzarella light, sliced thinly
freshly ground black pepper
900 g (2 Ib) plum tomatoes, halved
1 teaspoon salt
2 tablespoons tomato puree
50 g (1 3/4 oz) stoned black olives, halved
2 tablespoons shredded fresh basil
100 g (3 1/2 oz) mozzarella light, sliced thinly
freshly ground black pepper
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Make up the pizza base mix according to the packet instructions.
3. Roll the dough out to a 25 cm (10 inch) circle. Lift the dough on to a non stick baking tray, cover with a damp tea towel and leave to prove for 30 minutes.
4. Meanwhile, arrange the tomatoes cut side up on a baking tray and season with the salt and some freshly ground black pepper
5. Roast for 25 minutes.
6. Spread the pizza base with tomato puree and arrange the roasted tomatoes on top.
7. Scatter over the olives and basil. Top with slices of mozzarella and bake for 20 minutes, until the cheese has melted.
8. Serve cut into wedges.
2. Make up the pizza base mix according to the packet instructions.
3. Roll the dough out to a 25 cm (10 inch) circle. Lift the dough on to a non stick baking tray, cover with a damp tea towel and leave to prove for 30 minutes.
4. Meanwhile, arrange the tomatoes cut side up on a baking tray and season with the salt and some freshly ground black pepper
5. Roast for 25 minutes.
6. Spread the pizza base with tomato puree and arrange the roasted tomatoes on top.
7. Scatter over the olives and basil. Top with slices of mozzarella and bake for 20 minutes, until the cheese has melted.
8. Serve cut into wedges.
serving amount
serves 4
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