Chunky Dip Pizzas
Tagliatelle Bolognese
Avocado Tartines with Smashed Peas and Feta
Mexican Chili Red Beef
Crunchy Chilli Chicken with Spiced Tomato Salsa
Basil & Bacon Frittatas
Chili & Chicken Club Sandwich
Crispy Chili Red Chicken
Beetroot and Brown Lentil Salad
Chicken Tortillas
Roast Pumpkin Risotto
Spring Vegetable Pasta
Serves 8
Preparation: 10 Minutes | Cooking: 20 Minutes
(500g) large cherry tomatoes;
2 tbs olive oil;
1/2 cup Basil leaves;
(300g) buffalo mozzarella
1 small onion finely chopped;
1 clove of garlic;
1 tbs tomato paste
1/2 x150g (5.3 oz) tub Basil Chunky Dip;
1/2 x150g (5.3 oz) tub Kalamata Chunky Dip;
1 tablespoon dried oregano
2 cups bread flour;
7g sachet dried yeast;
Making pizza dough. Combine flour, yeast and 1 tbsp salt in a bowl. Add 3/4 cup water and oil and stir until combined. Knead for 10 minutes until elastic. Place dough in a bowl, cover it and allow to rest for an hour.
Preheat over to 180ºC (350ºF). Halve the cherry tomatoes and place half side down on an oiled tray. Season with salt and pepper and roast for 20 minutes. Set Aside.
Pizza sauce. Heat oil in a saucepan adding onion and garlic and cook for 5 minutes. Add tomato paste, oregano. Remove from heat and add 1/2 150g container of Basil Chunky Dip and 1/2 150g container of Kalamata Olive Chunky Dip and stir through. Allow to cool slightly.
Divide dough into 4 and roll out each portion to acquired thickness and place on lightly oiled baking trays.
Spread 1/4 of sauce over each pizza base and place roasted cherry tomatoes and basil leaves on top. Top pizzas with sliced buffalo mozzarella cheese and sprinkle on remaining half of Basil and Kalamata Olive Chunky Dips.
Bake pizzas for 15 minutes at 220ºC (420ºF).
