Low Cholesterol Pizza Recipe
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Peperonata Pizza Recipe
Low Cholesterol Food Nutrition Notes |
Low Cholesterol Food Ingredients | Low Cholesterol Recipe Cooking Method | |
| Per
portion:
Energy Fat Saturated Fat Cholesterol Fiber
|
965 Kcals 9.04g 1.07g 0mg 14.51g
|
Makes 2 large pizzas 450g plain flour Pinch of salt 1 sachet easy-blend yeast 350ml warm water
For the Topping 10 ml/2 tsp olive oil 2 large red and 2 large yellow peppers, seeded and sliced 1 garlic cloves, crushed 400 g/ 14 oz can tomatoes 8 pitted black olives, halved Salt and black pepper |
1 To make the dough, sift the flour and salt into a bowl and stir in the yeast. Stir in just enough warm water to mix to a soft dough. 2 Knead for 5 minutes until smooth. Cover and leave in a warm place for about 1 hour, or until doubled in size. 3 To make the topping, fry the onion in the oil until soft, then stir in the peppers, garlic and tomatoes. Cover and simmer for 30 minutes, until no free liquid remains. Season to taste. 4 Preheat the oven to230C. Divide the dough in half and press out each piece on a lightly oiled baking sheet to a 28 cm round, turning up the edges slightly. 5 Spread over the topping, dot with olives and bake for 15-20 minutes. Serve hot or cold with salad |