Mozzarella pizza
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- Vickie de Beer
- Easy
- Carb Conscious
Ingredients
- For the dough:
- 375 ml grated mozzarella
- 45 ml cream cheese
- 1 egg, lightly whisked
- 2/3 cup ground almonds
- 2.5 ml salt
- Toppings:
- 125 ml basic pizza/pasta sauce
- 6-7 pieces of streaky bacon, baked in the oven until crisp
- 125 ml grated mozzarella
- 1 avocado, halved and scooped out of the skin
- Basil leaves to top
- For the basic tomato sauce:
- 30 ml olive oil
- 2 cloves garlic, minced
- 1/2 celery stick, grated
- 800 g whole tomatoes
- 30 ml tomato puree
- handful of fresh basil, chopped
Cooking Instructions
1 Preheat the oven to 200°C. Grease a large baking tray with butter.
2 Place the mozzarella and cream cheese in a microwave-proof bowl. Microwave on full for 2 minutes, or until the cheeses are completely melted.
3 Add the egg, ground almonds and salt. Mix until well combined. The dough must still be very soft, if not soft enough place in the microwave for another 30 seconds.
4 Place the dough on the greased baking tray and stretch until it forms a thin pizza base. Bake for 6-7 minutes or until lightly golden.
5 Remove from the oven, spread the tomato sauce over (recipe below), followed by the mozzarella and bacon. Place the pizza back into the oven and bake until golden and crisp, remove and scoop pieces of the avocado on top of the pizza and finish with a few basil leaves. Cut into slices and serve warm.
To make the tomato sauce:
1 Heat the olive oil in a large frying pan over medium-high heat. Fry the onions and garlic until softened for 3-5 minutes.
2 Add the celery and fry for another 2 minutes. Add the whole tomatoes and tomato purée, press the tomatoes to a finer consistency with a fork.
3 Leave to simmer, stirring, for 10 minutes or until the sauce becomes thick. Add the basil leaves at the end.
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