Low GI Caprese Pizza
Enjoy this simple but delicious pizza while knowing that you'll have long lasting energy from the low GI crust
- Makes : 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 20 mins
1/3 C (80 ml) Ina Paarman’s sun-dried tomato pesto
250 g good quality mozzarella cheese, sliced
200 g ripe Rosa tomatoes, halved
handful of fresh basil
freshly milled salt and pepper
small bottle of balsamic reduction (‘black gold’)
Preheat the oven to 230 °C. Grease a baking tray.
To make the dough, combine the dry ingredients in a bowl. Mix the oil and water together and stir into the dry ingredients. Turn the dough out onto a lightly floured surface and knead for at least 5–7 minutes to form a smooth, elastic dough. Add more flour as you work if the dough is too sticky. Form into a ball. Place in a large lightly oiled bowl and brush the top with a little olive oil. Cover the bowl with plastic wrap and leave in a warm place to rise to double its size.
Press the dough down onto the baking tray and prick holes with a fork. Brush with olive oil and bake for about 5 minutes (this helps crisp the dough). Remove the base from the oven and spread with the tomato pesto. Top with mozzarella and tomatoes. Pop in the oven and bake for another 10 minutes or until the topping is golden brown. Arrange a generous amount of basil leaves on the pizza, season with salt and pepper and drizzle with the balsamic reduction.