Slimming World’s ham and Portobello mushroom ring pizza

Slimming World's ham and portobello mushroom ring pizza  

125g strong bread flour

7g sachet instant active yeast

1 tsp salt

4 shallots, finely chopped

3 garlic cloves, crushed

2 tsp dried oregano

400g can chopped tomatoes

4 tbsp tomato puree

 Small handful of finely chopped fresh basil

Salt and freshly ground black pepper

75g Portobello mushrooms, sliced, halved or quartered

100g lean ham, visible fat removed, cut into bite-sized pieces

Small handful of roughly chopped fresh oregano

Large handful of rocket leaves

Can’t find portobello mushrooms? Swap them for chestnut instead – they’re just as tasty!

Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface very lightly with flour, turn out the dough and knead for 5 minutes until smooth. Cover until you?re ready to roll it out. Put the shallots, garlic, oregano, chopped tomatoes, tomato puree and most of the basil into a saucepan. Cook over a medium-low heat for 25 minutes, until you have a thick, spreadable sauce. Season well, then scatter over a little more basil. Preheat the oven to 200?C/Fan 180?C/Gas 6. On a very lightly floured surface, use a rolling pin to roll out the dough (we?ve used ring-shaped pizza). Slide it onto a preheated baking sheet, lined with non-stick baking parchment, and spread with the tomato sauce. Arrange the mushrooms and ham over the top of the pizza, scatter with the oregano and bake for 15-20 minutes, or until the mushrooms are tender and the base is golden.Fill the middle with rocket leaves and serve hot.

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