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Fire And Slice
Pre-heat oven to 400 F/200 C. While oven is heating, chop all veggies. Roll out your dough and place it on a baking sheet that's been oiled or lined with parchment paper Add a couple dollops of tomato sauce, a dollop of pesto and a dollop of crushed garlic to your dough. Mix and spread around so it gets all the way to the edges. Tip: You want to cover the full tortilla, but don't pile on too much . . .
Prep Time: 00:20
Cook Time: 00:10
1 portion pizza dough (make your own)
3 or 4 tbsp of canned crushed tomatoes
1 tbsp basil pesto
1 tbsp crushed garlic
1/4 zucchini (thinly sliced)
1/4 green bell pepper (thinly sliced)
1/4 fresh hot chili (thinly sliced)
1/2 avocado (cubed)
1 bunch grated parmesan
3 cherry tomatoes (halved)
1 bunch fresh rocket (arugula)
1 pinch black pepper
1Pre-heat oven to 400 F/200 C.
2While oven is heating, chop all veggies.
3Roll out your dough and place it on a baking sheet that's been oiled or lined with parchment paper
4Add a couple dollops of tomato sauce, a dollop of pesto and a dollop of crushed garlic to your dough. Mix and spread around so it gets all the way to the edges. Tip: You want to cover the full tortilla, but don't pile on too much sauce or it'll be soggy - yuck!
5Add the cheese. (We all love cheese, but again, not too much.)
6Scatter the rest of the toppings, saving the fresh rocket for after cooking. Tip: I wouldn't add salt as the parmesan cheese is already salty.
7Bake at 400 F/200 C for 8-10 min.
8Cut into 6 pieces and dive in - careful though, this one packs some heat! 🔥 Note: The level of heat for this recipe really depends on how hot your chilis are.
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