Ingredients
For the base:
8oz / 225g wholemeal
flour
1tsp baking powder
¼tsp
salt
1tbsp sesame seeds
1 free-range egg,
beaten
5-6floz / 115-175ml
milk
1tbsp olive oil
For the topping:
1tbsp olive oil
1 onion, finely chopped
2 cloves garlic,
crushed
½ red
pepper, deseeded and diced
4oz / 100g mushrooms
1tsp oregano
14oz / 400g tin chopped
tomatoes
1tbsp sun dried tomatoes,
finely chopped
salt and pepper
2-3oz
vegetarian mozzarella cheese
2tsp sesame seeds
Method 1.
Mix the flour with the baking powder, salt and sesame seeds.
2. Beat the egg with
the milk and olive oil and pour over the flour.
Work to a soft dough adding more flour if necessary.
Roll out into a circle or press into a Swiss roll tray.
Bake at 200°C/400°F/gas mark 6 for 10 minutes.
3. For the topping,
heat the oil and gently fry the onion and garlic for 10 minutes
until soft.
Add the pepper and mushrooms and cook for another 5 minutes.
4. Add the herbs to
the pan and both types of tomatoes.
Leave the mixture to simmer until the liquid has reduced and the sauce has
a moist, rather than sloppy consistency. Season to taste.
5. Spread the topping
over the base, cover with cheese and sesame seeds and grill until
the cheese has melted.
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