110 g (4 oz) plain flour
salt
2 tbsp olive oil
water
4 tbsp tomato puree
30 g (1oz) artichokes, drained of oil and sliced
30 g (1 oz) Roquefort
salt
2 tbsp olive oil
water
4 tbsp tomato puree
30 g (1oz) artichokes, drained of oil and sliced
30 g (1 oz) Roquefort
method
1. Preheat oven to 250C/500F/Gas 9.
2. Place the flour and a pinch of salt in a large bowl.
3. Add the olive oil and enough water to make a dough.
4. Remove dough from bowl and knead it quickly.
5. Use your hands to form a rough, flat disc with the dough.
6. Take a kitchen blow torch and heat the pizza dough until it is par-baked. Alternatively place it under the grill for five minutes.
7. Spread the pizza base with the tomato puree, then scatter over the Roquefort and artichokes.
8. Place pizza on a baking tray and bake for 4-5 minutes, or until the base is crisp and the cheese has melted.
9. Serve sliced into wedges.
2. Place the flour and a pinch of salt in a large bowl.
3. Add the olive oil and enough water to make a dough.
4. Remove dough from bowl and knead it quickly.
5. Use your hands to form a rough, flat disc with the dough.
6. Take a kitchen blow torch and heat the pizza dough until it is par-baked. Alternatively place it under the grill for five minutes.
7. Spread the pizza base with the tomato puree, then scatter over the Roquefort and artichokes.
8. Place pizza on a baking tray and bake for 4-5 minutes, or until the base is crisp and the cheese has melted.
9. Serve sliced into wedges.
serving amount
serves: 1 - 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
