Entertaining

Sundried Tomato Pizza

Description

Homemade bases topped with sundried tomatoes, fetta and spinach

Prep time:60 mins

Cook time:12 mins

Serves: 4

Ingredients

  • 7g packet (2 tsp) dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 cups plain flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¼ cup Leggo’s Tomato Paste
  • 6 sundried tomatoes, finely chopped
  • 12 baby Roma tomatoes, halved
  • 120g soft feta cheese
  • 2 cups baby spinach leaves, for serving

Instructions

Step 1

Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface.

Step 2

In a large bowl, combine sifted flour and salt. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic.

Step 3

Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough is doubled in size.

Step 4

Meanwhile, combine Leggo’s Tomato Paste and sundried tomatoes.

Step 5

Knead the dough again and divide into 4 balls and roll each out thinly to approximately 20cm and place onto greased baking trays. Spread each pizza with a quarter of the tomato mixture. Top with Roma tomatoes and bake in a preheated oven at 190°C for 12-15 minutes.

Step 6

Serve each pizza topped with fetta cheese and spinach. Slice into quarters and serve immediately.

Tasty Tip!

For extra flavour, add a few more sundried tomatoes with the Roma tomatoes before baking in STEP 3.

Sundried Tomato Pizza
Average user rating:
  • 4

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