Thursday 11 November 2021

Green & White Pizza Recipe

This pizza is so delicious and something a bit different... 

You might have seen my simple pizza base recipe which is basically a flatbread pizza and such an easy way to make a quick, gluten free pizza. This recipe uses that base. 

(Makes 1 large pizza)

For the base - 
310g Greek yoghurt
310g (Freee) GF Self Raising flour, plus extra for dusting
A drizzle of extra virgin olive oil
Salt & pepper
Sprinkling dried herbs

For the toppings - 
1 handful pine nuts
2 tablespoons green pesto
125g mozzarella
6 Heck Italia Chicken Sausages 
Half a bunch of basil leaves 
Italian seasoning
Fresh black pepper 
1 tbsp extra virgin olive oil 

Remove all the sausage meat from their skins and set aside. 

Preheat oven to 200c, line a 30cm pizza tray with baking paper and sprinkle a light dusting of flour over the paper.

Add the flour, yoghurt, oil, seasoning and herbs to a large bowl and mix together with a wooden spoon. Once it starts to combine, bring the dough together with floured hands until it is all combined into a big ball of dough.

Press the dough onto the baking sheet using the palms of your hands to flatten it out to the edges. This bit may take some time but continue patting it down until you have a thin and even base. 

Cook in the oven for 10 minutes then gently flip over the base and carefully peel off the baking paper. Return to the oven for a further 6-7 minutes.

While the base is cooking, heat the oil in a pan and crumble in the sausage meat and cook on a medium heat. Stir regularly until browned and cooked through. 

Remove the pizza base from the oven and cool for a few minutes, then spread the pesto over the base. Sprinkle over the sausage meat, Italian herbs and tear over the mozzarella. 

Place the pizza back in the oven then cook for a further 8-10 mins until the cheese is melted. Meanwhile toast the pine nuts in a dry frying pan, making sure they don't burn. 

Remove the pizza from the oven then finish by sprinkling over the pine nuts, a grinding of black pepper and tearing over some basil leaves. 

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