Feta and sundried tomato pizza

2 servings

Ingredients

Quantity Ingredient
1½ teaspoon Baking powder
1 tablespoon Sage; chopped
1 tablespoon Parsley; chopped
3 tablespoons Olive oil
A little milk
200 grams Feta cheese
1 tablespoon Olive oil
½ small Savoy cabbage; shredded
1 small Leek; finely chopped
1 Lemon; juice of
1 Garlic clove; crushed
1 tablespoon Basil; finely chopped
1 tablespoon Olive oil
½ Lemon; juice of
1 teaspoon Crushe chillies
Salt & pepper

Directions

FOR THE CABBAGE

FOR THE DRESSING

1 Cover the sundried tomatoes with boiling water and allow to soak for about

15 minutes. Heat a griddle pan.

2 For the Pizza Base: Combine the sage, flour, baking powder, parsley and 2 tbsp olive oil in a bowl. Add a little milk if necessary.

3 Turn the rough ball out on a floured board and divide in two. Roll each out with a rolling pin to 1/2cm thickness.

4 Cook on the griddle pan for 2-3 minutes either side until golden and cooked through.

5 Put the pizza bases on a baking sheet and drizzle over the remaining tbsp olive oil.

6 Drain and chop the sundried tomatoes, cube the feta and sprinkle both on the base. Grill the pizza for 2-3 minutes until the cheese is melted and golden.

7 For the Cabbage: Heat the olive oil in a wok or saute pan and fry the leek and cabbage.

8 Add the lemon juice and garlic and season well. Cook for 3-4 minutes tossing occassionally.

9 For the Dressing: Put the olive oil, basil, lemon juice and crushed chillies into a blender and whizz for a couple of seconds.

10 Arrange the cabbage in the centre of each plate and place the pizza on top. Drizzle over the dressing and sprinkle crushed black pepper on top.

Converted by MC_Buster.

Per serving: 616 Calories (kcal); 56g Total Fat; (77% calories from fat); 16g Protein; 20g Carbohydrate; 89mg Cholesterol; 1499mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1½ Vegetable; ½ Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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