Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 3 cup self-raising flour
- 1 zucchini, shaved into ribbons
- 1/2 cup parmesan, finely grated
- 1/2 cup smooth ricotta
- 1/3 cup tomato passata
- 100grams salami, thinly sliced
- 2tablespoons basil leaves
- 1 1/4 cup reduced-fat Greek-style yoghurt
- 200grams solanato tomatoes
Nutrition per serving
2620kJ / 625Cal
2620 Kilojoules or 625 Calories
30% of daily energy intake*
Protein
32.5grams
Fat
21.2grams
Carbs
81.2grams
Sugars
8.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Preheat two oven or pizza trays.
Step 2 of 4
Place flour in a large bowl and make a well in the centre. Add yoghurt and 1/2 tsp salt and mix with a wooden spoon to form a soft dough. Knead on a lightly floured surface until smooth.
Step 3 of 4
Divide dough into 2 pieces. On a piece of lightly floured baking paper, roll each piece of dough to 28cm rounds. Spread each round with passata. Using baking paper, lift pizza bases onto preheated trays. Bake for 8 minutes.
Step 4 of 4
Meanwhile, make a slit in each tomato. Squeeze out the seeds and discard, then tear tomatoes in half. Spread ricotta over bases. Top with salami, tomatoes and zucchini. Sprinkle with parmesan. Season with pepper. Bake pizzas for a further 10-12 minutes or until bases are golden and crisp. Garnish with basil leaves.
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