Cauli rice and broccoli pizza
| Recipe By: | Claire Winstanley |
| Serves: | 2 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- Puttanesca sauce
- Baby gem squash, finely sliced into rounds
- 2 x 370 g packets Easy to cook bacon with broccoli & cauli rice
- 250 g Sundried tomato and basil cream cheese
- 125 g mozzarella, grated
- 2 eggs
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Cooking Instructions
- Warm a non-stick pan over a gentle heat with two tablespoons of olive oil or oil of your choice. Be careful not to add too much oil. Remove all packaging. Cut the bags open and remove sauce sachets. Empty contents of the bag into the heated pan and take care as oil may be hot. Heat for 4-5 minutes, stirring occasionally to distribute heat and prevent from sticking.
- Season to taste and allow to cool. At this point preheat the oven to 220°C. Once cooled, place the mixture in a food processor and pulse until fine ‘crumb’ size. Add the mozzarella cheese and egg and mix well.
- Line an oven tray with baking paper and place the mixture on the lined tray and press into desired shape. Bake for 12-15 minutes until golden and the edges begin to crisp.
- Remove from the oven and spread the pasta sauce evenly over the surface. Pour the contents of the sauce sachets onto the pizza and spread evenly. Add the baby gem squash or patty pan slices and dollops of cream cheese. Set the oven on grill and return the pizza to the oven and grill until bubbling, golden and the gem squash or patty pan a little charred.
- Remove from the oven and serve hot.
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