Feta, Hummus and Zucchini - Express Pizza
Pizza Express
For the base
Soft Tortillas (cut to the desired size)
Make Fresh pizza dough
- 300g strong bread flour, plus a little extra for dusting
- 1 x 7g sachet fast-action dried yeast
- 1½ teaspoon salt
- 3 tbsp extra virgin olive oil
For the feta, hummus and zucchini topping
- 100g hummus
- 100g feta cheese
- ½ small courgette
- 6 cherry tomatoes
- salt and pepper, for seasoning
- A drizzle of balsamic glaze
- Extra virgin olive oil
- x1 small handful of mint leaves
Method
Method
-
Preheat the oven to 240C/475F/Gas 9.
-
Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml of warm tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball.
-
Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook).
-
Then divide the dough into three equal pieces and then use a rolling pin to roll each one out into roughly a 14x40cm rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings.
-
For the feta, hummus and zucchini topping spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season.
-
When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy.
- When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy. Serve
- Preheat the oven to 240C/475F/Gas 9.
- Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml of warm tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball.
- Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook).
- Then divide the dough into three equal pieces and then use a rolling pin to roll each one out into roughly a 14x40cm rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings.
- For the feta, hummus and zucchini topping spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season.
- When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy.
- When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy. Serve
Comments
Post a Comment