Always check the labels of the products you use.
Method
- 1
Preheat. Turn the oven to 220 °C.
- 2
Prepare. On a floured surface, roll or stretch the 450 g dough into a 30 cm circle or rectangle that fits your tray, then lift it onto the lightly floured baking tray.
- 3
Part-bake. Brush the top of the dough with oil from the jar of sun-dried tomatoes (about 1½ tbsp) and bake for 15 minutes to firm the base.
- 4
Top. Remove from the oven, arrange the 225 g sun-dried tomatoes in a decorative pinwheel pattern, then fit thin slices of the 225 g smoked mozzarella between them.
- 5
Finish. Bake for a further 5 minutes until the cheese melts and the crust takes on a golden hue.
- 6
Garnish. If you have fresh basil, tear 2 tbsp over the surface and slice to serve.
Storage
Keep leftovers chilled and consume within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.6 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 194 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large baking tray
- rolling pin
- pastry brush
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 614 kcal |
| Protein | 22.1 g |
| Carbohydrate | 67.2 g |
| of which sugars | 0.8 g |
| of which free sugars | 0 g |
| Fat | 29.7 g |
| of which saturates | 10.9 g |
| Fibre | 5.1 g |
| Salt | 2.47 g |
Protein per 100 kcal
3.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
