Personally, we thought there was very little to be done to improve the traditional pizza. But then our recipe developers came up with the idea of garlic butter to add even more flavour. We’re nominating them for a Nobel prize!
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/ Serving 4 people
/ Serving 4 people
wholemeal pizza bases(ContainsGluten, Soy)
mixed salad leaves
Remove the butter from the fridge (to soften slightly). Preheat the oven to 200°C/180°C fan-forced. Chop the Mozzarella cheese into 1 cm squares. Grate the Cheddar cheese.
Lay the wholemeal pizza bases on a flat surface rough side down. Mix the tomato paste with 1/2 the balsamic vinegar and the dried oregano in a small bowl. Spread the tomato paste mixture across the bases evenly using the back of a spoon. Sprinkle over the Mozzarella cheese chunks and grated Cheddar cheese. Place two of the pizzas (or the three if you have room!) in the oven directly onto the wire racks and cook for 8-10 minutes, or until the cheese is melted and golden. Repeat with the remaining pizza (if required).
To make the garlic butter, finely chop the parsley leaves. Peel and crush the garlic. In a second small bowl combine the butter, parsley and garlic and stir until smooth. Season with salt and pepper and mix well.
DTIP: If your butter is too hard, microwave for 10 seconds before using.
Finely slice the cucumber. Grate the carrot.
In a large bowl combine the honey, olive oil and remaining balsamic vinegar. Season with salt and pepper and mix well. Add the mixed salad leaves, cucumber and carrot and toss to coat in the dressing.
Pick the basil leaves and sprinkle over the Margherita pizza. Slice the pizza into wedges. Serve the cucumber carrot salad on the side. Dollop the pizza with garlic butter or dip in the crusts! Enjoy!