Salad pizza

This pizza literally takes 15 minutes all in, no proofing or waiting for your base to rise and is the perfect hybrid between delicious indulgent and healthy.

15 mins

Serves 2-3

INGREDIENTS

BASE

200g white flour

1 tsp baking powder

Pinch salt

2 tbsp oil

110ml water

TOPPINGS

1 ripe avocado

100g rocket/arugula

15 cherry tomatoes

1 red onion

1/2 cucumber

handful of olives

handful of pinenuts

dash of balsamic vinegar

2 tablespoons olive oil

1 red chilli

180g sundried tomato pesto/other pesto of choice

DIRECTIONS

• Preheat the oven to 250 degrees
• Sieve the flour and baking powder into mixing bowl. Add the salt and the oil, make a well in the middle and slowly add the water. Flour your hands and Fold it all together into a nice dough ball.
• Flour a chopping board and using a rolling pin, roll out your dough ball into a nice thin pizza base.
• Line a baking tray with baking parchment and transfer the base to this.
• Stick a fork in the base a number of times to ensure no bit air pockets develop and bake in the preheated oven for 7 minutes.
• While the base is in the oven its time to prep all your toppings. Slice the red onion into half moons, finely slice your cucumber, slice your cherry tomatoes in half. Grate your carrot.
• Remove pizza base from oven and spread out a decent layer of Sun dried tomato pesto on top.
• Add a decent handfull of rocket on top of the pesto and then start layering on the rest of the ingredients - red onion, cucumber cherry tomatoes, olives,
• Slice and enjoy! :)