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Feta And Sundried Tomato Pizza

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  • 1 1/2 ts Baking powder
  • 1 tb Sage; chopped
  • 1 tb Parsley; chopped
  • 3 tb Olive oil
  • A little milk
  • 200 g Feta cheese
  • 1 tb Olive oil
  • 1/2 sm Savoy cabbage; shredded
  • 1 sm Leek; finely chopped
  • 1 Lemon; juice of
  • 1 Garlic clove; crushed
  • 1 tb Basil; finely chopped
  • 1 tb Olive oil
  • 1/2 Lemon; juice of
  • 1 ts Crushe chillies
  • Salt & pepper


1 Cover the sundried tomatoes with boiling water and allow to soak for about 15 minutes. Heat a griddle pan.
2 For the Pizza Base: Combine the sage, flour, baking powder, parsley and 2 tbsp olive oil in a bowl. Add a little milk if necessary.
3 Turn the rough ball out on a floured board and divide in two. Roll each out with a rolling pin to 1/2cm thickness.
4 Cook on the griddle pan for 2-3 minutes either side until golden and cooked through.
5 Put the pizza bases on a baking sheet and drizzle over the remaining tbsp olive oil.
6 Drain and chop the sundried tomatoes, cube the feta and sprinkle both on the base. Grill the pizza for 2-3 minutes until the cheese is melted and golden.
7 For the Cabbage: Heat the olive oil in a wok or saute pan and fry the leek and cabbage.
8 Add the lemon juice and garlic and season well. Cook for 3-4 minutes tossing occassionally.
9 For the Dressing: Put the olive oil, basil, lemon juice and crushed chillies into a blender and whizz for a couple of seconds.
10 Arrange the cabbage in the centre of each plate and place the pizza on top. Drizzle over the dressing and sprinkle crushed black pepper on top.
Converted by MC_Buster.
Per serving: 616 Calories (kcal); 56g Total Fat; (77% calories from fat); 16g Protein; 20g Carbohydrate; 89mg Cholesterol; 1499mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.