Ingredients
Method
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Water 2 l
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Self-raising flour 175 g
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Baking powder 10 g
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Mixed dried herbs 10 g
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Milk 150 ml
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Asparagus Spears 400 g
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Bocconcini 600 g
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Bacon, diced 600 g
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Thyme, fresh picked leaves 10 g
Preparation
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Method
- In a pot bring water to boil. Once boiled remove from heat and whisk in KNORR Potato Flakes GF and CONTINENTAL Professional Gluten Free Cream of Cauliflower Soup Mix. Set aside.
- Sift the flour and baking powder into a bowl, add the potato mix and herbs and stir to combine.
- Add the milk and mix to form a soft dough.
- Turn onto a lightly floured surface and knead lightly to form into a smooth ball.
- Place on a greased baking sheet. Press out evenly to a 23cm/9" round. Put into the oven 225 degree Celsius / Gas Mark 7 to bake for 10 minutes.
- Remove the pizza base and lower the temperature of the oven to 200 degree Celsius / Gas Mark 6.
- Spread the KNORR Gluten Free Pronto Napoli over the base and top with Asparagus, Bocconcini and Bacon. Sprinkle with thyme leaves.
- Return to the oven for 8-10 minutes until the cheese has melted and the edge of the base is crisp.