Soda bread pizzetta
prep: 15 minutes
cook: 10 minutes
serving: 8
Nutrition Facts
each serving
KCal
99
Carbs
16.9g
fiber
2.9g
Protein
3.3g
Fat
1.3g
Saturates
0.2g
Sugars
2.7g
Salt
0.24g
Fruit/Veg Portion
-
Ingredients
all 10 types- 2 fresh tomatoes, thinly sliced
- 1 red onion, very thinly sliced
- 100g sweetcorn
- 50g reduced-fat mozzarella, sliced thinly
- 125g wholemeal flour and sprinkle for rolling
- half tsp bicarbonate of soda
- 1 tbsp yogurt
- 1 tsp rapeseed oil
- 1 tbsp tomato puree
- 1 heaped tsp oregano
Directions
5 steps in totalStep 1
Preheat the oven to 190°C/gas 5. Prepare all the vegetables and slice the cheese for the toppings.
Step 2
Add the flour and bicarbonate of soda to a mixing bowl.
Step 3
Thoroughly mix in the yogurt and 75ml water. Shape into eight small balls and roll into rounds, using a little flour to stop them sticking.
Step 4
Place on a lightly oiled baking sheet and spread with tomato puree then add a slice of tomato, sprinkle with oregano. Scatter with onion and sweetcorn and top each with a slice of mozzarella.
Step 5
Bake for 10 minutes and serve.
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