Salami, Ricotta & Zucchini Pizzas
Craving pizza? Try these salami pizza's with a heathier twist.
Ingredients
- 3 cup self-raising flour
- 1 zucchini, shaved into ribbons
- 1/2 cup parmesan, finely grated
- 1/2 cup smooth ricotta
- 1/3 cup tomato passata
- 100g salami, thinly sliced
- 2 tbs basil leaves
- 1 1/4 cup reduced-fat Greek-style yoghurt
- 200g tomatoes
Method
- Preheat oven to 220°C. Preheat two oven or pizza trays.
- Place flour in a large bowl and make a well in the centre. Add yoghurt and 1/2 tsp salt and mix with a wooden spoon to form a soft dough. Knead on a lightly floured surface until smooth.
- Divide dough into 2 pieces. On a piece of lightly floured baking paper, roll each piece of dough to 28cm rounds. Spread each round with passata. Using baking paper, lift pizza bases onto preheated trays. Bake for 8 minutes.
- Meanwhile, make a slit in each tomato. Squeeze out the seeds and discard, then tear tomatoes in half. Spread ricotta over bases. Top with salami, tomatoes and zucchini. Sprinkle with parmesan. Season with pepper. Bake pizzas for a further 10-12 minutes or until bases are golden and crisp. Garnish with basil leaves.
