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Salad onion, goat’s cheese & thyme pizza
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Serves: 6
400g pack Jus-Rol Sourdough Pizza Base
2 cloves garlic, crushed
1 tbsp olive oil
¼ x 20g pack thyme, leaves only
60g grated mozzarella
125g pack trimmed salad onions, chopped
75g British soft goat’s cheese, roughly crumbled
130g pack watercress, spinach & rocket salad
125g baby plum tomatoes, halved
1 red pepper, deseeded and diced
½ cucumber, diced
Glaze with Balsamic Vinegar of Modena, to drizzle
1. Remove the pizza dough from the fridge 15 minutes before cooking. Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in to heat up. In a small bowl, mix together the garlic, oil and 1 tbsp of the thyme leaves.
2. On a large sheet of baking parchment, stretch and roll out the pizza dough according to pack instructions, into a large rectangle at least 34x25cm. Spread the oil mixture evenly over the dough. Transfer the pizza on the parchment to the hot baking sheet. Bake for 10 minutes, then top with the mozzarella, salad onions and goat’s cheese and return to the oven for 10-12 minutes.
3. Remove and leave to cool slightly. Meanwhile, drizzle the salad leaves, tomatoes, pepper and cucumber with the glaze, then top the pizza with the remaining thyme and season before slicing to serve with the salad.
Typical values per serving:
Energy |
1,290kJ 308kcals |
---|---|
Fat | 12g |
Saturated Fat | 4.1g |
Carbohydrate | 37g |
Sugars | 6.1g |
Protein | 11g |
Salt | 1.4g |
Fibre | 3.1g |
1 of your 5 a day/source of protein
This recipe was first published in Tue Jan 25 12:24:58 GMT 2022.
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