Pan-fried parma pizza
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Self raising flour |
| 1 | pinch | Salt |
| 1 | teaspoon | Chopped fresh oregano or 1/4 tsp dried |
| 150 | millilitres | Warm water |
| 2 | tablespoons | Olive oil; (2 to 3) |
| 4 | tablespoons | Passata or creamed tomatoes |
| 6 | Pomodorino | |
| 100 | grams | Taleggio |
| 3 | slices | Parma ham |
| 2 | tablespoons | Freshly grated Parmesan |
| 1 | large | Handful fresh rocket or basil leaves |
| Salt and pepper | ||
Directions
Preheat the grill.
1 For the Dough: Sift the flour and salt into a large bowl; stir in the herbs. Make a well in the centre and pour in the water and 1 tbsp olive oil. Mix together to make a soft dough.
2 Heat 1 tbsp oil in 25cm/10" skillet. Using a rolling pin, shape into a 25cm/10" round and cook in the skillet for 5-6 minutes until the underside is golden brown.
3 Flip the pizza base over and spoon over the passata. Halve the pomodorino and scatter over the pizza. Break the Taleggio into pieces and scatter over the pizza.
4 Tear the Parma ham and scatter over the pizza. Sprinkle with the Parmesan. Drizzle over a little olive oil and some salt and pepper.
5 Place the skillet under a medium grill for 3-4 minutes until the top is golden and the base is cooked through. Cut into wedges, scatter over the rocket leaves and serve.
Converted by MC_Buster.
Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.