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Soda bread pizzetta

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These delicious mini pizzas are always a hit and perfect for any party.
Serves
8
Prep
15 minutes
Cook
10 minutes
Each 74g serving contains (excludes serving suggestion)
KCal
88
Carbs
12.60g
Fibre
2.40g
Protein
4.40g
Fat
1.70g
Saturates
0.60g
Sugars
1.90g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 fresh tomatoes, thinly sliced
1 red onion, very thinly sliced
100g sweetcorn
third pack reduced-fat mozzarella, sliced thinly
125g wholemeal flour and sprinkle for rolling
half tsp bicarbonate of soda
1 tbsp yogurt
1 tsp sunflower oil
1 tbsp tomato puree
1 heaped tsp oregano
Method
  1. Preheat the oven to 190°C/gas 5. Prepare all the vegetables and slice the cheese for the toppings.
  2. Add the flour and bicarbonate of soda to a mixing bowl.
  3. Thoroughly mix in the yogurt and 75ml water. Shape into eight small balls and roll into rounds, using a little flour to stop them sticking.
  4. Place on a lightly oiled baking sheet and spread with tomato puree then add a slice of tomato, sprinkle with oregano. Scatter with onion and sweetcorn and top each with a slice of mozzarella.
  5. Bake for 10 minutes and serve.
Chefs tips
  • You could use any toppings you like – try spinach, red pepper and onion, or use reduced-fat Cheddar instead of mozzarella.
  • Make each pizzetta half the size for perfect party nibbles.
  • Freezing instructions: Suitable for freezing once cooked.  Freeze with greaseproof paper between each pizetta. Defrost 1 hour then bake as normal.
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