SUN DRIED TOMATO & OLIVE PIZZA Prep. time 10 minutes | Cooking time 40 minutes | Pre-heat 180°C | Serves 1 SHEESE and pizza are a match made in heaven, thanks to its melty goodness and healthier contents. It’s lower fat than regular cheese so don’t be sparing on the portions.


For the pizza base: 1 + 1/2 cups of water 1/2 teaspoon each of paprika, dried oregano and mixed herbs Black pepper and salt Pinch of cayenne pepper and garlic powder 1/4 cup quick-cook polenta 1 teaspoon SAPORALIA TRUFFLE OIL For the topping: 4 tablespoons tomato puree mixed with extra black pepper, dried herbs and chilli salt 2 slices of SHEESE CHEDDAR STYLE WITH JALAPENO AND CHILLI A few spinach leaves Few SAPORALIA SLICED GREEN/BLACK OLIVES Few SAPORALIA SUNDRIED TOMATOES, RED HOT CHILLI PEPPERS 2 tablespoons pine nuts

Cooking Method

For the base: Place the water in a small pan with the herbs, spices and seasoning and bring to the boil. Add the polenta and whisk continuously while cooking on a medium heat for about 5 minutes until it starts to thicken. Add the SAPORALIA TRUFFLE OIL, keep whisking, then pour into a lightly greased and lined 20cm shallow cake tin and spread out evenly. Bake for about 20-25 minutes until firmed up and nicely golden. For the topping: Remove the base from the oven. Spread the seasoned tomato puree, leaving a gap around the edges. Arrange the SHEESE SLICES to nearly cover, then scatter the spinach leaves, SAPORALIA OLIVES and SAPORALIA SUNDRIED TOMATOES over that. Bake for 10 minutes, then sprinkle the pine nuts over and continue baking for a further 5 minutes. Now slice up and serve!