Yield: 2 servings
|1 \N||170 g Napolina Stone Baked Pizza Base|
|1 \N||170 g pot Waitrose Salsa Dip|
|4 slices||Waitrose Honey Roast Ham; roughly chopped|
|50 grams||Small mushrooms; thinly sliced (13/4|
|\N \N||; oz)|
|75 grams||Cheddar cheese; grated (23/4 oz)|
|2½ millilitre||Waitrose Herbes de Provence extra virgin; (1/2 tsp)|
|\N \N||; olive oil|
Remove all packaging from the pizza base and spread the salsa dip evenly over the base. Sprinkle over the ham, mushrooms, cheese and herbs. Drizzle a little extra virgin olive oil over the top.
To give it a crisp base, place the pizza directly on an oven rack in a preheated oven 220øC, 425øF, gas mark 7, for 12-15 minutes or until golden brown. Serve at once with a crisp green salad and Waitrose Ready to Cook Garlic Bread.
Converted by MC_Buster.
NOTES : Fresh dips can be used in a variety of exciting ways and need not only be an accompaniment to raw vegetables and potato chips. Waitrose Salsa Dip makes a quick and easy base for pizza or pasta, or try baking some chicken breasts in the oven with a tub of salsa poured over, topped with thinly sliced mozzarella cheese. Waitrose Blue Cheese Dip is excellent with pasta. Just warm it through in a pan with a little milk, season well then pour it over your favourite cooked pasta and sprinkle with grated blue cheese.
Converted by MM_Buster v2.0l.