|
Ten-minute pizza
Makes 1
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
For the pizza base250g/8¾oz plain flour, plus extra for dusting8 tbsp olive oil2 tsp water 1 tsp sea saltFor the topping4 tbsp tomato purée60g/2¼oz shiitake mushrooms, sliced4 slices prosciutto100g/3½oz gorgonzola cheese1 free-range egg
Method
1. Preheat the oven to 200C/400F/Gas 6.2. For the pizza base, place the flour, oil, water and salt into a food processor and blend together until a dough is formed. Tip out onto a floured work surface and knead. Shape into a round base about 20cm/8in wide. 3. Place into a frying pan over a high heat and brown the base, then using a mini-blowtorch, crisp the top of the pizza. (Alternatively you can do this under the grill.) 4. For the topping, spread tomato purée over the top of the base. 5. Fry the mushrooms in a dry frying pan then scatter over the tomato purée. Arrange the prosciutto and cheese on top. 6. Crack an egg into the middle, then place into the oven for five minutes to finish cooking. 7. Serve on a large plate, and slice into wedges to serve.
Previous: Tempura prawns with avocado and tomato salad and ginger, tomato and chilli basmati rice, Tempting Tuna Parmesano, Tempting Apple Trifles, Teeny Tiny Witches' Hats, Teatime toddy,
Next: Tender Asian-Style Chicken, Tennessee BBQ Sauce, Tequila-Lime Prawns, Teriyaki, Teriyaki Duck with Pineapple and Pak Choi Stir-Fry,
|