Name: Margherita tray bake pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 350 g cake flour; 1 cup LANCEWOOD® Sour Cream or buttermilk; 1/2 cup milk; 1/2 tsp Robertson's baking powder; 1/2 tsp salt; 200 g tomato and onion mix; 4 pesto sun-dired tomato; 1 garlic large cloves, crushed; 2 tsp dried oregano; 1 sugar; salt and freshly ground black pepper to taste; 3 tomatoes thinly sliced; 1 cup cheddar cheese; 1 cup mozzarella cheese; fresh basil

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Ingredients (15)

350 g	cake flour
1 cup	LANCEWOOD® Sour Cream — or buttermilk
1/2 cup	milk
1/2 tsp	Robertson's baking powder
1/2 tsp	salt
200 g	tomato and onion mix
4	pesto — sun-dired tomato
1	garlic — large cloves, crushed
2 tsp	dried oregano
1	sugar
	salt and freshly ground black pepper — to taste
3	tomatoes — thinly sliced
1 cup	cheddar cheese
1 cup	mozzarella cheese
	fresh basil

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Method:

Preheat the oven to 200°C.

Base: Mix all the ingredients together in a large bowl until well combined. If still a bit dry add some water to bring it all together to form a soft dough. Knead on a floured surface for 2 minutes. Roughly roll the dough out and press into a greased baking tray. Prick a few holes into the base with a fork.

Mix the tomato and onion mix with the pesto, garlic, herbs and sugar. Season to taste. Spread evenly onto the base.

Mix the cheese together and sprinkle half onto the tomato base. Arrange the tomato slices on top and finish off with remaining cheese.

Bake for +- 25 minutes or until golden and the base is cooked through. Garnish with fresh basil leaves and eat immediately.

Recipe reprinted with permission of Bits of Carey.