Sunbeam BT7000 manual Mediterranean Pizza, ¼ cup basil pesto 200g roasted eggplant chopped

Pizzas (continued)

Mediterranean Pizza Makes: 2 pizzas

1 quantity basic pizza dough, rolled out into two 26cm circles

¼ cup basil pesto

200g roasted eggplant; chopped *

100g roasted artichoke; chopped *

100g roasted red pepper; chopped *

100g semi dried tomato *

50g kalamata olives, pitted *

150g feta cheese, crumbled ½ teaspoon dried basil

Salt and freshly ground black pepper, to taste

1.Preheat oven to 210°C using PIZZA setting. Place wire rack in the middle shelf in the sunken position.

2.Spread pesto over the pizza bases. Top with roasted vegetables, tomatoes and olives. Scatter feta and dried basil over pizza.

3.Place on pizza tray and bake for 15-20 minutes or until golden. Season to taste with salt and pepper.

* If you don’t wish to roast your own vegetables, roasted vegetables are also available from your local supermarket in the deli section.

Tandoori Chicken Pizza Makes: 2 pizzas

1 quantity basic pizza dough, rolled out into two 26cm circles

½cup plain Greek yoghurt

¹⁄³ cup tandoori paste

400g chicken thigh fillets

200g tzakiki spread

1 teaspoon mint sauce

1 red onion, finely sliced

200g bocconcini cheese, roughly chopped

¼cup fresh coriander, chopped

Salt and freshly ground black pepper, to taste

1.Preheat oven to 210°C using PIZZA setting. Place wire rack in the middle shelf in the sunken position.

2.Combine yoghurt and tandoori paste. Stir through chicken, cover and refrigerate for 1 hour.

3.Place chicken on a lined baking tray and bake for 10 minutes or until the chicken juices run clear. Cool and roughly chop.

4.Combine tzakiki and mint sauce. Season with salt and pepper. Spread over pizza bases. Scatter bases with chicken and onion. Top with cheese.

5.Place on pizza tray and bake for 15-20 minutes or until golden. Top with coriander. Season to taste with salt and pepper.

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