Garlic & Olive Pizza Squares

Make a deliciously cheesy and aromatic meal or snack with this truly ‘bellissimo’ pizza recipe with an exciting secret ingredient: Bakers Pro-Vita Wholewheat Crispbread!

Ingredients

65 g (1/4 pack) Pro-Vita Wholewheat Crispbread ó x 10 g packet instant dried yeast 15 ml sugar 5 ml salt 165 ml water, warm but not boiling 15 ml olive oil 375 ml cake flour 125 ml tomato sauce 15 ml dried oregano 20 – 45 ml finely chopped garlic 325 ml grated mozzarella cheese 125 ml freshly grated parmesan cheese 250 ml black olives, stoned and coarsely chopped finely chopped parsley milled black pepper

Directions Place the Pro-Vita Wholewheat Crispbread in a processor and process into fine crumbs. Set aside until required. Place the yeast, sugar, salt, warm water and oil in a bowl and whisk to dissolve the yeast and sugar. Tip in the flour, salt and Pro-Vita crumbs and mix well. Knead lightly for 5 – 6minutes or until the dough becomes smooth and a little stretchy. You may need extra lukewarm water or flour to create a yielding, pliable consistency. Place the dough in a clean, oiled bowl and cover. Place in a warm spot to rise then knock the air out of the dough and knead againbriefly. Roll the dough out thinly into an oblong shape. Transfer to a greased baking sheet. Bake the pizza base without any topping in the oven pre-heated to 190 ºC for 8 – 10 minutesor until crisp and golden. Remove from oven and allow to cool down on the baking sheet. Just before serving, combine the tomato sauce, oregano and garlic and spread over the pizza base. Combine the mozzarella and parmesan and sprinkle over pizza. Dot with the olives and scatter with the parsley. Season well and return to the oven pre-heated to 230 ºC for 4 – 5 minutes or until the cheese is hot and bubbly. Remove from the oven, slice into squares and serve.

Makes 12 – 16 squares.

PS: Any topping that you fancy will taste great over this healthy, crisp and thin pizza base.

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