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