Flours & Mixes
Jenny Bristow’s Seasonal Pizza
: 15 mins
: 10 mins
Ingredients - The Base
150 g / 5 oz Neill's Soda Bread Mix
125 ml milk or buttermilk
2 tablespoons olive oil
1 teaspoon chopped herbs e.g. parsley, basil or a mix of both
Ingredients - Topping
1 teaspoon olive oil
1 teaspoon sun dried tomato paste
2 tomatoes cut into slices
1 small onion finely chopped
110 g / 4 oz sliced mozzarella or grated cheddar cheese
2 teaspoons pesto
110 g / 4 oz thinly sliced bacon cut into slices
1 teaspoon chopped parsley
Pre heat oven at 200°C/Gas Mark 6
To Make the Base
Combine the sieved flour mix in a bowl with the herbs and olive oil. If using fresh herbs chop finely before adding.
Use the milk or buttermilk to mix to a soft dough.
Turn out onto a floured board, knead lightly then roll out to 1cm/½″ thickness and approximately 20cm/8″ diameter.
Place on a flat baking tray.
To Assemble the Pizza
Sprinkle the top of the pizza base with olive oil.
Spread with tomato paste and layer with sliced tomatoes, onion, sliced or grated cheese and sprinkle with pesto.
Bake in oven at 200°C/Gas Mark 6 for 10 minutes or until well cooked.
Remove from the oven and sprinkle the parsley over the top.
Cut into wedges and serve either hot or cold on its own with a delicious salad.
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